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–+ servings
breakfast cabbage saute on round white plate
Penny Kovacs

Breakfast Cabbage Sauté

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This Breakfast Cabbage Sauté has got to be my favorite breakfast! This creation happened by accident one day when I was fridge foraging and found cabbage, kale, red peppers and onions that needed to be used up. Add some bacon or breakfast sausage for extra protein!
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Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 8 people
Course: Brunch, Lunch
Cuisine: American
Ingredients Method

Ingredients
  

  • 1/2 head Green cabbage or savoy cabbage, shredded
  • 1 whole Bell pepper diced (I like red or orange)
  • 1 cup Green onion scallion, sliced
  • 5 oz Kale or spinach, fresh
  • 4 Tbsp Ghee I like Fourth & Heart
  • 1 tsp Garlic powder
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 1 tsp Smoked paprika
  • 2 whole Eggs
  • 1 tsp EBTB seasoning
  • 1 whole Avocado slices, for garnish, optional

Method
 

  1. Melt the ghee in a large skillet.
  2. Add the shredded cabbage and stir till it begins to wilt.
  3. Add the diced peppers, onions and spice.
  4. Once the cabbage starts to brown add the kale, stirring until it wilts.
  5. Once wilted you can refrigerate and take out a portion at a time and reheat in ghee and fry your eggs in the same pan.
  6. Garnish with avocado slices, chopped chives and a hearty sprinkle of everything bagel seasoning on it.

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