Breakfast Cabbage Sauté
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. I have been calling it my favorite accident ever since. The point is sometimes the most unusual combinations become the most delicious meal!
20 minutes
20 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 63 |
| Fat: | 7 g |
| Carbohydrates: | 1 g |
| Protein: | 0 g |
| Cholesterol: | 18 g |
| Sodium: | 272 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Calculated per serving. | |
Serves: 8
Ingredients
- 1/2 head1/2 head1/2 head Green Cabbage, or savoy cabbage, shredded
- 111 Bell Pepper, diced (I like red or orange)
- 1 cup1 cup1 cup Green Onion (Scallion), sliced
- 5 oz5 oz5 oz Spinach, or kale, fresh
- 4 Tbsp4 Tbsp4 Tbsp Ghee
- 1 tsp1 tsp1 tsp Garlic Powder
- 1 tsp1 tsp1 tsp Salt
- 1 tsp1 tsp1 tsp Black Pepper
- 1 tsp1 tsp1 tsp Smoked Paprika
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Melt ghee in a large skillet.
- Add cabbage and stir till it begins to wilt.
- Add peppers, onions and spice.
- Once cabbage starts to brown add kale, stirring until it wilts.
- Once wilted you can refrigerate and take out a portion at a time and reheat in ghee and fry your egg in the same pan. I like a hearty sprinkle of everything bagel seasoning on it.
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