Fridge Friend Recipes
Cabbage Ribbons with Jammy Eggs and Yoghurt Dressing recipe
Cabbage is cooked until silky and served with jammy eggs and a cool yoghurt dressing. The result is fresh, light and full of texture.
20 min · Easy · Modern European Jump to method
Ingredients
- 250g Cabbage
- 15g Butter
- 4 Eggs
- 100g Yoghurt
- to taste Salt
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 176 kcal |
| Protein | 9.8 g |
| Carbohydrates | 5.6 g |
| Fat | 12.2 g |
| Saturated fat | 5.7 g |
| Fibre | 2.3 g |
| Sugar | 4 g |
| Sodium | 220 mg |
Why this works
A simple, protein-containing side or light meal that is relatively low in carbohydrate and calories, but moderate in saturated fat and sodium depending on added salt.
Cabbage provides fibre and vitamin C. Cabbage contributes fibre for digestive health plus vitamin C and folate, supporting immune function and cell health.
Eggs add high-quality protein and micronutrients. Eggs supply complete protein, vitamin B12 and choline, which support muscle maintenance and normal nerve function.
Yoghurt adds calcium and probiotics. Yoghurt can contribute calcium for bone health; if live yoghurt is used, it may also support gut health.
Method
- Boil the eggs for 7 minutes, then cool, peel and halve them.
Start timing once the water comes back to a steady boil; a 7-minute egg should have just-set whites and a still-soft centre, not a chalky yolk. Plunge them into cold water straight away so they stop cooking and peel more cleanly.
- Shred the cabbage into ribbons and cook it in butter over a medium heat until just softened.
Keep the cabbage moving in the butter so it softens evenly without browning at the edges. Stop as soon as it looks glossy and slightly collapsed, while still keeping a bit of bite.
- Stir the yoghurt with a pinch of salt if using to make a dressing.
Whisk until the yoghurt loosens to a smooth, spoonable consistency with no salty grains left behind. If it seems too thick, let it sit for a minute rather than adding water too quickly.
- Arrange the cabbage in bowls, top with the eggs and spoon the yoghurt dressing over the top.
Make a shallow nest of cabbage so the eggs sit on top without sliding and the dressing can pool attractively around them. Spoon the yoghurt over just before serving so the cabbage stays warm and the dressing stays bright.
- Serve straight away.
Bring it to the table immediately while the cabbage is still warm and the eggs are at their softest. Leaving it standing will turn the cabbage limp and dull the yolk’s silky texture.
Other Cabbage Recipes
Cabbage Fritters with Yoghurt Dip
30 min · Crisp cabbage fritters are lightly bound with egg and pan-fried until golden. A cool yoghurt dip makes them feel fresh and moreish.
Cheesy-Style Buttered Cabbage Omelette
12 min · A fluffy omelette packed with soft cabbage cooked in butter for a quick, satisfying meal. The yoghurt on the side adds a cool, creamy contrast.
Crispy Cabbage and Egg Pancakes
22 min · These savoury pancakes are packed with finely chopped cabbage and eggs for a quick, pan-fried meal. They are crisp on the outside and tender in the middle.
Soft Cabbage Frittata with Yoghurt
30 min · A tender oven-finished frittata loaded with buttery cabbage and finished with a cool yoghurt spoonful. It makes an easy lunch or light supper.
Warm Cabbage, Yoghurt and Egg Bowl
25 min · This light bowl combines softly cooked cabbage, eggs, and a creamy yoghurt finish. It is gentle, nourishing, and ready in under half an hour.
Yoghurt-Glazed Braised Cabbage with Buttered Eggs
35 min · Slowly softened cabbage is finished with a light yoghurt glaze and served with buttered eggs. It feels simple yet elegant enough for a relaxed supper.
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