Cabbage Egg Skillet with Mozzarella and Sausage
Cabbage Egg Skillet with Mozzarella and Sausage is a easy Korean Fusion recipe that serves 2. 475 calories per serving.
Prep: 25 min | Cook: 12 min | Total: 47 min
Cost: $3.86 total, $1.93 per serving
Ingredients
- 180 g Green cabbage (thinly sliced)
- 1 tsp White vinegar (for soaking cabbage)
- 0.25 medium onion Yellow onion (chopped)
- 100 g Sausage (cut into rounds, pre‑cooked preferred)
- 2 large Eggs (beaten with a pinch of salt)
- 1 pinch Salt
- 2 tbsp Vegetable oil (for pan)
- 3 tbsp Tomato sauce
- 70 g Mozzarella cheese (shredded or sliced)
Instructions
Slice and soak cabbage
Thinly slice the cabbage, then place it in a bowl of water with 1 tsp white vinegar. Let it soak for 10 minutes.
Time: PT10M
Prepare other ingredients
While the cabbage soaks, chop the quarter onion, cut the sausage into round pieces, and soak the sausage in hot water for 2 minutes to reduce additives. Drain.
Time: PT5M
Wash and drain cabbage
After soaking, rinse the cabbage several times in a colander and let it drain completely.
Time: PT2M
Beat eggs
In a small bowl, beat the 2 eggs with a pinch of salt until uniform.
Time: PT2M
Preheat pan
Add 2 tbsp vegetable oil to the skillet and heat over medium‑low until shimmering.
Time: PT2M
Cook cabbage
Add the drained cabbage to the pan, spread evenly, cover with the lid and cook for 4 minutes.
Time: PT4M
Flip cabbage
Place a flat plate over the pan, invert the pan to transfer the cabbage onto the plate, then slide it back into the pan, cut‑side down. Cook on low heat for another 3 minutes.
Time: PT3M
Add toppings and melt cheese
Stir in 3 tbsp tomato sauce, sprinkle 70 g mozzarella over the top, drizzle a little oil around the edges, cover and cook for 3 minutes until the cheese melts.
Time: PT3M
Serve
Remove the lid, let the dish rest 1 minute, then serve hot directly from the skillet.
Time: PT1M
Nutrition Facts
- Calories
- 475
- Protein
- 22g
- Carbohydrates
- 9g
- Fat
- 28g
- Fiber
- 4g
Dietary info: Gluten‑free (ensure tomato sauce is gluten‑free), High‑protein, Low‑carb
Allergens: Eggs, Dairy
Ingredient Substitutions
- Instead of Green cabbage: Napa cabbage, bok choy
- Instead of White vinegar: Lemon juice
- Instead of Yellow onion: Shallot
- Instead of Sausage: Chicken sausage, plant‑based sausage
- Instead of Eggs: Egg replacer
- Instead of Vegetable oil: Canola oil, sunflower oil
- Instead of Tomato sauce: Marinara sauce, ketchup (less sweet)
- Instead of Mozzarella cheese: Provolone, cheddar
Equipment Needed
- Chef's knife
- Cutting board
- Large bowl
- Colander or strainer
- Frying pan / skillet
- Spatula or turner
- Flat plate (for flipping)
- Pan lid
- Measuring spoons
Critical Steps — Do Not Skip
- Soaking cabbage with vinegar to keep it crisp
- Flipping the cabbage using a plate to retain shape
- Covering the pan while cheese melts
Chef Tips from the Video
- For extra flavor, add a pinch of smoked paprika to the oil before cooking the cabbage.
- Use fresh mozzarella for a gooier melt, or shredded low‑moisture mozzarella for a quicker melt.
- Finish with a drizzle of sesame oil or a sprinkle of toasted sesame seeds for an Asian twist.
Troubleshooting
Cabbage turns soggy
Make sure the cabbage is well‑drained after soaking and use medium‑low heat; avoid adding extra water during cooking.
Cheese does not melt
Cover the pan tightly and lower the heat; add a splash of oil around the edges to help conduct heat.
Sausage remains rubbery
Increase the hot‑water soak to 3‑4 minutes or briefly pan‑fry the sausage pieces before adding the cabbage.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended; texture of cabbage changes when frozen.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Soak and drain the cabbage a few hours ahead; keep refrigerated.
- Grate mozzarella in advance and store in a sealed container.
- Pre‑cook sausage if using raw varieties.
Last updated: August 21, 2026
