Fridge Friend Recipes
Creamy Cabbage and Egg Salad recipe
A cool, creamy salad of cabbage and chopped eggs with a gentle tang from yoghurt. It works well as a light lunch or a simple side dish.
20 min · Easy · British Jump to method
Ingredients
- 4 Eggs
- 250g Cabbage
- 150g Yoghurt
- 1 tsp Mustard
- 1 tsp Lemon Juice
- 1 tbsp Chives
- to taste Salt
- to taste Black Pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 191 kcal |
| Protein | 12.8 g |
| Carbohydrates | 11.4 g |
| Fat | 11.7 g |
| Saturated fat | 3.1 g |
| Fibre | 2.8 g |
| Sugar | 8.3 g |
| Sodium | 320 mg |
Why this works
A relatively balanced, protein-containing salad with moderate calories; the yoghurt and eggs make it more filling, though added salt can raise sodium.
High-quality protein. Eggs and yoghurt provide complete protein, supporting satiety and muscle maintenance.
Vitamin C and folate. Cabbage contributes vitamin C, folate and some vitamin K, supporting immune function and blood health.
Sodium watch. Salt added to taste is the main source of sodium, so the final salt level can vary considerably.
Method
- Boil the eggs for 8-9 minutes, then cool under cold running water and peel them.
Aim for the yolks to be just set with a faintly creamy centre rather than chalky all the way through, as overboiling can give them a grey ring. If the shells cling, crack them all over and peel under a thin stream of water to help lift them cleanly.
- Finely shred the cabbage and, if you prefer it softer, rinse and drain it well.
Slice the cabbage as finely as you can so it softens evenly and takes on the dressing without leaving tough, bulky strands. If you rinse it, spin or pat it very dry first so the salad does not turn watery.
- Mix the yoghurt with salt and black pepper if using to make a simple dressing.
Stir only until the seasoning disappears into the yoghurt and the mixture looks smooth and glossy, not thin and split. If your yoghurt is very sharp, hold back a little lemon juice at this stage so the dressing does not become overly tart.
- Chop the eggs and fold them through the cabbage with the yoghurt dressing.
Fold rather than stir vigorously so the eggs keep some shape and the salad stays creamy instead of turning pasty. Add the dressing gradually, stopping when the cabbage is lightly coated rather than swimming in it.
- Serve chilled or at room temperature.
Chill it briefly if you want the flavours to meld and the cabbage to soften a touch, but do not leave it out too long once dressed. Give it one last stir before serving, as a little liquid may settle at the bottom.
Other Cabbage Recipes
Crispy Bacon and Cabbage Skillet with Mustard Egg
20 min · A savoury one-pan dish of crisp bacon and tender cabbage finished with a punchy mustard egg. The jam and orange juice are used to balance the dressing with a gentle sweet-sharp note.
Mustard-Dressed Cabbage and Cucumber Slaw with Boiled Eggs
20 min · A crisp, creamy slaw with crunchy cucumber, shredded cabbage and a mustard dressing, topped with boiled eggs. It makes a refreshing lunch or light supper.
Citrus Yoghurt Dressing with Crunchy Cabbage
15 min · A fresh cabbage salad dressed in a zingy citrus yoghurt dressing. Light, crisp and refreshing, it works well as a side or simple lunch.
Bacon, Egg and Cabbage Skillet
25 min · A hearty, savoury skillet with crisp bacon, tender cabbage and softly set eggs. Finished with a little mustard and pepper for a robust, comforting meal.
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.
Cabbage Ribbons with Jammy Eggs and Yoghurt Dressing
20 min · Cabbage is cooked until silky and served with jammy eggs and a cool yoghurt dressing. The result is fresh, light and full of texture.
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