Homestyle Egg and Cabbage Stir-Fry

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes

Quick Ingredients

• 6 large eggs
• 1 small green cabbage (about 1 lb / 450 g), thinly sliced
• 2 scallions, sliced (white and green parts separated)
• 2 cloves garlic, finely minced
• 1 tbsp neutral oil (canola, avocado, or grapeseed)
• 1 tbsp unsalted butter
• 1 1/2 tbsp soy sauce
• 2 tbsp water
• 1 tsp rice vinegar
• 1 tsp toasted sesame oil
• 1/2 tsp sugar
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste
• Optional: 1/4 tsp crushed red pepper flakes or 1 tsp chili crisp

Do This

• 1. Whisk eggs with 1/2 tsp salt and 1/4 tsp pepper.
• 2. Stir together soy sauce, water, rice vinegar, sesame oil, and sugar.
• 3. Heat a large skillet over medium-high until the surface is about 375°F (190°C); add oil.
• 4. Sauté scallion whites and garlic for 20 seconds; add cabbage and cook 4–5 minutes.
• 5. Add sauce, cover, and steam 2 minutes until tender.
• 6. Push cabbage to the side, melt butter, scramble eggs 60–90 seconds, then fold together.
• 7. Finish with scallion greens (and chili if using); taste and adjust seasoning.

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Why You’ll Love This Recipe

• Simple, cozy comfort food made from everyday ingredients.
• Quick one-pan dinner with tender cabbage and soft, fluffy eggs.
• Flexible: keep it mild, or add a little heat and extra savory punch.
• Great with rice, noodles, or toast for an easy, filling meal.

Grocery List

• Produce: 1 small green cabbage, 2 scallions, 2 garlic cloves
• Dairy: 6 large eggs, unsalted butter
• Pantry: neutral oil, soy sauce, rice vinegar, toasted sesame oil, sugar, kosher salt, black pepper (optional: crushed red pepper flakes or chili crisp)

Full Ingredients

For the eggs

• 6 large eggs
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

For the cabbage stir-fry

• 1 small green cabbage (about 1 lb / 450 g), cored and thinly sliced into 1/4-inch (6 mm) ribbons
• 2 scallions, thinly sliced (separate whites from greens)
• 2 cloves garlic, finely minced
• 1 tbsp neutral oil (canola, avocado, or grapeseed)
• 1 tbsp unsalted butter

Quick savory sauce

• 1 1/2 tbsp soy sauce
• 2 tbsp water
• 1 tsp rice vinegar
• 1 tsp toasted sesame oil
• 1/2 tsp sugar
• Optional: 1/4 tsp crushed red pepper flakes or 1 tsp chili crisp

Step-by-Step Instructions

Step 1: Prep the cabbage and aromatics

Core the cabbage and slice it into thin ribbons, about 1/4-inch (6 mm) wide so it cooks quickly and turns tender without getting mushy. Slice the scallions, keeping the whites and greens separate. Mince the garlic and keep it close to the stove (it cooks fast).

Step 2: Whisk the eggs for a soft scramble

In a medium bowl, whisk together 6 large eggs, 1/2 tsp kosher salt, and 1/4 tsp black pepper until the whites and yolks are fully combined and slightly frothy, about 20–30 seconds. Set aside.

Step 3: Mix the quick sauce

In a small bowl, stir together 1 1/2 tbsp soy sauce, 2 tbsp water, 1 tsp rice vinegar, 1 tsp toasted sesame oil, and 1/2 tsp sugar until the sugar dissolves (about 15 seconds). If you like heat, add 1/4 tsp crushed red pepper flakes now, or save 1 tsp chili crisp for serving.

Step 4: Heat the pan and wake up the aromatics

Set a large skillet (12-inch / 30 cm) or wok over medium-high heat for 2 minutes. If you have an infrared thermometer, aim for a pan surface temperature of about 375°F (190°C).

Add 1 tbsp neutral oil. Add the scallion whites and minced garlic and stir constantly for 20 seconds, just until fragrant (don’t let the garlic brown).

Step 5: Sauté then steam the cabbage until tender

Add the sliced cabbage and toss to coat in the oil. Cook, stirring frequently, for 4–5 minutes until it starts to soften and pick up a little color on the edges.

Pour in the prepared sauce, toss well, then cover the skillet with a lid and steam for 2 minutes. Uncover and stir; the cabbage should be tender and glossy, with most of the liquid reduced. If your cabbage still looks too firm, cook uncovered for 1–2 minutes more, stirring, until it reaches your preferred tenderness.

Step 6: Scramble the eggs gently in the same pan

Use a spatula to push the cabbage to one side of the skillet, leaving a clear space. Add 1 tbsp unsalted butter to the empty side and let it melt completely (about 20–30 seconds).

Pour the eggs into the buttery space. Let them sit for 10 seconds, then gently stir and scrape with a spatula for 60–90 seconds, until the eggs are softly set (slightly glossy is perfect; they’ll finish cooking when mixed with the hot cabbage).

Step 7: Fold together and finish

Fold the cabbage into the eggs and stir gently for 30 seconds to combine without breaking the eggs up too much. Turn off the heat.

Sprinkle the scallion greens on top. Taste and adjust with a pinch more salt, black pepper, or an extra drizzle of soy sauce if needed. Serve hot.

Pro Tips

• Slice the cabbage thinly: 1/4-inch (6 mm) ribbons cook quickly and turn tender without needing lots of oil.
• Don’t overcook the eggs: Pull them while they’re still a little glossy; residual heat finishes the job and keeps them soft.
• Control moisture: If your cabbage releases a lot of water, cook uncovered for 1–2 minutes at the end to reduce the liquid before adding eggs.
• Keep garlic brief: 20 seconds is enough at medium-high; browned garlic can turn bitter.
• Make it a full meal: Serve over steamed rice or alongside miso soup for an easy, cozy dinner.

Variations

• Protein boost: Add 4 oz (115 g) sliced ham or cooked bacon; sauté it for 1 minute before adding the cabbage.
• More veg: Add 1 cup (90 g) shredded carrots or 1 cup (100 g) sliced mushrooms with the cabbage (mushrooms may need an extra 2 minutes to cook off moisture).
• Extra savory: Stir in 1 tsp grated fresh ginger with the garlic, or finish with 1 tsp chili crisp for a richer, spicier edge.

Storage & Make-Ahead

Cool leftovers to room temperature within 2 hours, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with 1–2 tsp water, stirring frequently, for 3–5 minutes until hot throughout. For best texture, avoid microwaving too long (it can make the eggs rubbery), but a gentle microwave reheat at 50% power in 30-second bursts also works. You can slice the cabbage and mix the sauce up to 24 hours ahead and refrigerate separately.

Nutrition (per serving)

Approximate (based on 4 servings): 190 calories, 11 g protein, 13 g fat, 9 g carbohydrates, 3 g fiber, 5 g sugars, 650 mg sodium.