Fridge Friend Recipes
Warm Red Cabbage and Sauerkraut Frittata recipe
A golden oven-finished frittata with sharp sauerkraut, softly cooked red cabbage and a silky cream-rich egg base. It makes a satisfying brunch or light dinner.
30 min · Medium · European Jump to method
Ingredients
- 6 Eggs
- 75 ml Single Cream
- 150 g Sauerkraut
- 180 g Red Cabbage
- 1 tbsp Plain Cooking Oil
- 1 pinch Salt
- 1 pinch Black Pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 171 kcal |
| Protein | 8.8 g |
| Carbohydrates | 5.9 g |
| Fat | 12.3 g |
| Saturated fat | 4.8 g |
| Fibre | 1.6 g |
| Sugar | 3.4 g |
| Sodium | 421 mg |
Why this works
A moderately high-fat, protein-containing frittata with relatively low carbohydrate content; the sauerkraut adds useful gut-friendly fermented foods but also pushes sodium up.
Fermented sauerkraut. Provides live-culture potential and organic acids that may support gut health, though benefits depend on whether the sauerkraut is unpasteurised.
Red cabbage nutrients. Adds vitamin C, vitamin K and protective plant compounds such as anthocyanins.
Sodium caution. Sauerkraut plus added salt means this dish is likely to be relatively high in salt, which may matter for blood pressure.
Method
- Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4).
Let the oven come fully up to temperature before you start the filling so the frittata goes into a properly hot oven, which helps it rise evenly rather than baking sluggishly.
- Slice the red cabbage finely and cook it in a frying pan until softened.
Keep the heat at medium so the cabbage softens and sweetens without catching; it should lose its raw crunch and turn glossy, not brown hard at the edges.
- Stir in the sauerkraut and cook for another 2 minutes, then spread the mixture evenly in a lightly greased ovenproof pan.
If the sauerkraut seems very wet, squeeze off a little excess liquid first so the base does not turn soggy, and spread the mixture in an even layer to prevent uneven cooking.
- Whisk the eggs with the single cream and pour over the cabbage mixture.
Whisk only until the yolks and cream are combined and the mixture looks uniform, but avoid frothing it too much or the finished texture can become airy and uneven.
- Cook on the hob for 2 minutes until the edges begin to set, then transfer to the oven and bake until puffed and just set.
Watch for a thin set ring around the edge and a still-jiggly centre on the hob before moving it; in the oven, pull it out when the top is just puffed and no longer sloshes in the middle.
- Rest for a few minutes before slicing and serving.
Leave it in the pan briefly so the heat settles the centre and the slices hold together more cleanly; cutting too soon can make the middle spill out.
Other Cabbage Recipes
Creamy Sauerkraut and Red Cabbage Bake with Eggs
50 min · This hearty bake brings together sharp sauerkraut, sweet red cabbage and a rich cream-and-egg sauce. It is simple, comforting and full of savoury flavour.
Tangy Red Cabbage Egg Drop Soup
20 min · A light, savoury soup with ribbons of red cabbage, a tangy note of sauerkraut and delicate egg strands. A swirl of single cream gives it a smooth finish.
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