Cabbage Egg Skillet with Mozzarella and Sausage

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

1. 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

2. 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

3. Wash and drain cabbage

   After soaking, rinse the cabbage several times in a colander and let it drain completely.

   Time: PT2M

4. Beat eggs

   In a small bowl, beat the 2 eggs with a pinch of salt until uniform.

   Time: PT2M

5. Preheat pan

   Add 2 tbsp vegetable oil to the skillet and heat over medium‑low until shimmering.

   Time: PT2M

6. Cook cabbage

   Add the drained cabbage to the pan, spread evenly, cover with the lid and cook for 4 minutes.

   Time: PT4M

7. 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

8. 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

9. 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