Cabbage & Mozzarella Layered Egg Skillet

This Cabbage & Mozzarella Layered Egg Skillet is a delightful twist on a classic omelette and stir-fry combo. Thinly sliced, lightly salted cabbage is softened, then layered with tender scrambled eggs, fresh spring onions, and creamy mozzarella. Each golden pancake is crisped to perfection on both sides, yielding a satisfying medley of textures—from tender cabbage to gooey cheese—brightened by sweet paprika and Provencal herbs. Ready in under 45 minutes, it’s perfect for a simple family dinner or a cozy weekend brunch.

Cooking Time

Preparation: 10 minutes
Boiling & Squeezing Cabbage: 15 minutes
Sautéing Vegetables: 10 minutes
Assembly & Pan-Frying: 15 minutes
Total Time: 50 minutes

Ingredients

• 450 g (1 lb) cabbage, thinly sliced

• Salt, for massaging and boiling cabbage

• Water, for boiling

• 2 eggs, for cabbage boiling water (optional—adds richness)

• 1 small onion, finely chopped

• 1–2 garlic cloves, minced

• 1 carrot, grated or finely diced

• 1 tsp sweet paprika

• 1 tsp Provencal herb blend (dried oregano, thyme, marjoram)

• 3 eggs, lightly beaten, plus salt to taste

• 1 spring onion (scallion), thinly sliced

• 100 g (3½ oz) mozzarella cheese, shredded or torn

• Vegetable oil, for frying

Step-by-Step Cooking Directions

1. Wilt and Drain the Cabbage
   Sprinkle the sliced cabbage with a pinch of salt and massage gently until it softens and releases liquid. Press or squeeze in a colander to drain most of its juices.

2. Parboil the Cabbage
   Bring a pot of lightly salted water (and the 2 eggs, if using) to a boil. Add the drained cabbage and simmer 12 minutes. Drain and discard eggs if used for the water.

3. Sauté the Aromatics
   In a large skillet, heat 1 tbsp vegetable oil over medium. Add chopped onion and cook 2–3 minutes until translucent. Stir in garlic and carrot; sauté 3–4 minutes until fragrant.

4. Season & Simmer Cabbage
   Return the boiled cabbage to the pan. Season with paprika, Provencal herbs, salt, and pepper. Cover and cook 10 minutes over low, stirring once, until cabbage is tender.

5. Prepare the Egg Layer
   In a bowl, whisk the remaining 3 eggs with a pinch of salt. Stir the sliced spring onion into the egg mixture, then gently fold in half the cooked cabbage.

6. Build & Fry the First Layer
   Wipe out the skillet and heat 1 tbsp oil over medium. Spread half the cabbage-egg mixture in an even layer. Sprinkle half the mozzarella on top. Cook until the bottom is golden, about 5–6 minutes.

7. Flip & Finish
   Carefully invert the pancake onto a plate, slide it back into the pan, and cook the second side 4–5 minutes until golden.

8. Assemble the Second Layer
   Repeat with the remaining cabbage-egg mixture and mozzarella, cooking until the cheese melts and the layer is heated through.

9. Garnish
   Top with thin tomato slices and a sprinkle of fresh parsley or more spring onion, if desired.

Nutritional Information (per serving; serves 4)

• Calories: 180 kcal

• Carbohydrates: 10 g

• Protein: 10 g

• Fat: 12 g

• Fiber: 3 g

• Sodium: 400 mg

The Origins and Popularity of the Recipe

Layered egg and vegetable skillets trace back to Eastern European cabbage pancakes and Spanish tortillas. Combining cabbage’s affordability with eggs for protein made this style popular in home kitchens. Adding mozzarella bridges to Italian frittatas, while paprika and Provencal herbs lend a Mediterranean flair. Today, this fusion dish enjoys global appeal for its simplicity, hearty flavor, and minimal cleanup.

Reasons Why You’ll Love the Recipe

• Budget-Friendly: Uses readily available, inexpensive ingredients.

• Textural Contrast: Soft, tender cabbage layers meet crisp edges and gooey cheese.

• Customizable: Swap in fontina, cheddar, or add cooked bacon for variation.

• One-Pan Meal: Minimal dishes and easy prep make weeknight cooking a breeze.

Health Benefits

• Cabbage: Rich in vitamin C, fiber, and antioxidants that support gut health.

• Eggs: Provide complete protein, choline for brain function, and essential vitamins.

• Carrot & Onion: Offer beta-carotene, folate, and flavonoids for immune support.

• Mozzarella: Delivers calcium and protein with lower fat than many cheeses.

Serving Suggestions

• Serve with a crisp green salad dressed in lemon-olive oil.

• Pair with crusty whole-grain bread and a dollop of plain yogurt.

• Accompany with roasted potatoes or a side of marinated olives.

Common Mistakes to Avoid

• Skipping Cabbage Drainage: Excess water prevents a crisp exterior and makes the pancake soggy.

• Oil Too Hot: Cooking at too high heat browns the outside before the center sets.

• Rushing the Flip: Ensure the first side is fully set before turning to prevent breakage.

• Underseasoning: Taste a small portion of cabbage before layering to adjust salt and spices.

Pairing Recommendations

• Wine: A light Grüner Veltliner or Sauvignon Blanc complements the cabbage’s sweetness.

• Beer: A crisp pilsner or Kölsch refreshes the palate.

• Non-Alcoholic: Sparkling water with a twist of lemon or iced herbal tea balances the richness.

Cooking Tips

• Uniform Slices: Use a mandoline for even cabbage shreds.

• Cheese Variations: Try goat cheese or feta for a tangy twist.

• Herb Upgrade: Fold in fresh dill or parsley for extra brightness.

• Make-Ahead: Prepare the cabbage base in advance; assemble and cook layers just before serving.

Similar Recipes to Try

• Potato & Leek Pancakes

• Spinach & Feta Frittata

• Zucchini & Ricotta Skillet Cake

Variations to Try

• Spicy Kick: Add chopped jalapeño or a pinch of chili flakes to the egg mixture.

• Meaty Addition: Stir in cooked sausage crumbles or diced ham between layers.

• Vegan Version: Replace eggs with a chickpea-flour batter and use vegan cheese.

Ingredient Spotlight

Sweet Paprika
Derived from dried, ground red peppers, sweet paprika adds a vivid color and mild, smoky-sweet flavor. It enhances the natural sweetness of cabbage and balances the richness of eggs and cheese.

Conclusion

This Cabbage & Mozzarella Layered Egg Skillet proves that humble ingredients can create an impressive, flavorful dish. With its layers of tender cabbage, melty cheese, and golden-brown egg, it brings comfort and elegance to any meal. Enjoy it warm from the pan or at room temperature—either way, it’s sure to satisfy.

FAQ

1. Can I use green cabbage instead of white?
   Yes—both work well; adjust cooking time if your cabbage is particularly firm.

2. How do I keep the pancake from sticking?
   Ensure your skillet is well-oiled and preheated before adding the mixture.

3. Can I bake this instead of frying?
   Layer in a greased baking dish and bake at 180 °C for 20–25 minutes until set and golden.

4. What if I don’t have mozzarella?
   Substitute cheddar, fontina, or even grated Parmesan—just use about 100 g total.

5. Is this dish gluten-free?
   Yes—no flour is used in this recipe, making it naturally gluten-free.

6. How do I reheat leftovers?
   Warm gently in a skillet over low heat or microwave briefly, so the cheese remains gooey.

7. Can I add more vegetables?
   Sautéed mushrooms, bell peppers, or spinach fold in beautifully.

8. Why did my pancake break when flipping?
   It wasn’t fully set—allow the underside to firm up before carefully inverting.

9. How can I make it dairy-free?
   Use vegan cheese and omit or replace with nutritional yeast for a cheesy flavor.

10. Can I halve the recipe?
    Yes—simply use a smaller skillet and adjust cooking times accordingly.