This easy cabbage frittata started as a "what's in the fridge" dinner and ended up on my regular rotation. One pan, stovetop only, done in 30 minutes.
Cabbage, eggs, a little carrot and onion - that's the base. What makes it work is letting the shredded cabbage sit with lemon juice and a pinch of salt for 10 minutes before it goes in the pan. It softens faster, releases less water while cooking, and you avoid that watery texture that ruins a frittata if you add raw cabbage straight to the eggs.
My kids eat it. My husband eats it. And I've made it enough times now to know exactly where it goes wrong and how to fix it - which I'll walk you through below.
📷 Recipe Snapshot
📌 Recipe: Easy Cabbage Frittata (Low-Calorie Cabbage & Eggs)
⏲️ Time: 30 minutes (10 min prep, 20 min cook)
👥 Serves: 4 servings
🌏 Cuisine: European
📝 Quick Summary: A simple stovetop cabbage frittata made with eggs, cabbage, carrots, onions, and fresh herbs. Perfect for breakfast, brunch, or a light lunch.
🌟 Main Ingredients: Cabbage, eggs, onion, carrot, garlic, olive oil, butter, chopped tomatoes, cream or sour cream, dill or parsley.
💡 Pro Tip: Let the shredded cabbage sit with lemon juice, sugar, and a little salt for 10 minutes before cooking. It softens the cabbage and helps it cook more evenly.
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Nisha says
"This tasted awesome. I usually make frittata with other veggies and was trying with cabbage the first time and was quite happy with the outcome."
When cabbage is in season, I love using it in all kinds of recipes. From soups and stews - my easy one-pot cabbage dinner to keto-friendly cabbage frittata recipes and stir-fries - like this turkey and cabbage noodle, cabbage is a versatile vegetable that can be used all year round.
This low-carb cabbage frittata is especially great as it's low-carb and fits perfectly into a ketogenic diet. I often shred it and freeze it so I have it ready whenever needed, very useful when making this cabbage pasta recipe.
What is a Frittata?
A frittata is an Italian egg dish, like a thick omelette. It combines eggs with ingredients such as vegetables, meats, or cheeses, and is cooked in a skillet. It's great for meal prep-make it once, and you've got breakfast or lunch sorted for the next couple of days. Just reheat and eat!
💗 What's To Love About This Recipe
One pan, stovetop only. No oven needed, no transferring dishes, no extra washing up.
30 minutes start to finish. That includes the 10-minute cabbage rest, which you can do while you prep everything else.
Low-calorie without feeling like it. The eggs and vegetables keep it light, but it's filling enough to work as a main meal.
Works for breakfast, lunch or dinner. I've made this at 8am and at 7pm and it works both ways.
Stores well. Make it on a Sunday, and it's lunch for the next two days. Reheats well in a pan - more on that in the storage section.
🥘 Ingredients
*See the recipe card for full information on ingredients and quantities.
- Cabbage - White or green cabbage softens nicely when cooked, but pointed (sweetheart) cabbage works too. Make sure it's fresh and crisp - this is also the star in my vegan cabbage soup.
- Onion - Sweet or yellow onions work best, even red onions.
- Olive oil - Extra virgin olive oil gives richness, but light olive oil or avocado oil works too.
- Butter - Unsalted is best so you can control the seasoning; ghee works if you want a nuttier taste.
- Tomato juice - Use one without added sugar or salt. I blend a fresh tomato when I don't have a carton open - it takes 30 seconds and tastes better.
- Cream or sour cream - Full-fat sour cream gives the best result. It adds a slight tang that works well against the cabbage. Plain yogurt works as a lighter swap.
- Eggs - Free-range if you can. The yolks are richer, and the frittata sets with a better colour.
- Garlic - Freshly grated or minced cloves give the best taste.
- Fresh dill or parsley - I use dill most often. It's the herb I grew up with, and it suits cabbage well. Parsley is milder if you're not a dill person.
📋 Variations
- Cheesy Frittata: Add grated cheddar, feta, or parmesan cheese for extra richness and a cheesy kick.
- Spicy: Mix in diced jalapeños or a pinch of cayenne pepper to add some heat.
- Mediterranean: Include olives, sun-dried tomatoes, and a sprinkle of feta cheese for a Mediterranean twist.
- Southwestern: Incorporate black beans, corn, and a bit of cilantro for a Southwestern touch.
- Protein Options: If you want a heartier meal with these same ingredients, you can turn this into a ground beef and rice casserole by adding pre-cooked grains and meat to the skillet. It's a great way to use up a whole head of cabbage.
👩🍳 Instructions
Step 1: Begin by finely chopping half of the cabbage and transferring it to a large bowl.
Step 2: Mix in sugar, a pinch of salt, and lemon juice. Let it sit for about 10 minutes to soften the cabbage.
Step 3: Heat olive oil and butter in a large skillet over medium heat. Sauté 1 chopped onion and 1 thinly sliced carrot until translucent, about 5 minutes
Step 4: Add tomato juice and cook for 2 minutes. Stir in cabbage, season, and cook until tender and lightly browned, about 10 minutes.
Step 5: Whisk 4 eggs with garlic, salt, and pepper. Pour over the cooked veggies in the skillet and sprinkle with dill or parsley.
Step 6: Lower the heat and cook gently until the eggs are set and the edges are golden, about 10-12 minutes.
Step 7: Let the frittata cool slightly, then slice and serve warm or at room temperature.
Enjoy it alone or with a dollop of yogurt and a slice of toast.
*A full list of ingredients and instructions can be found in the recipe card below.
Claudia's Top Tips
#1 Let the cabbage rest. Before it goes in the pan, toss the shredded cabbage with lemon juice and a pinch of salt and leave it for 10 minutes. This draws out the moisture so it doesn't release water into the eggs later. Skip this step and the frittata turns watery - I learned that the hard way the first time I made it.
#2 Don't touch the eggs once they're in. Pour the egg mixture over the cooked vegetables, lower the heat, and leave it alone. No stirring, no moving it around. The eggs need gentle, even heat to set from the bottom up. If the top is still wet after 12 minutes, put a lid on the pan for the last 2 minutes instead of turning up the heat.
🥗 Serving Suggestions
Serve this cabbage frittata with a fresh side salad like this 30-minute Mediterranean potato cucumber salad for a balanced meal. It's also great with a piece of freshly baked, authentic Italian focaccia bread made from scratch. Perfect for meal prep-store leftovers in the fridge and reheat for a quick lunch or dinner. Add a sprinkle of grated cheese or a dollop of Greek yogurt on top for extra kick.
❓ Recipe FAQs
You can, but check it's not dried out at the edges. Pre-shredded cabbage that's been sitting in the bag for a few days goes slightly bitter, which comes through once it's cooked. Fresh is worth the extra 5 minutes.
To make it dairy-free, substitute the butter with a dairy-free alternative like coconut oil, and use unsweetened plant-based milk instead of cream or sour cream.
Absolutely! Feel free to include veggies like bell peppers, zucchini, or spinach. Just sauté them with the onion and carrot before adding to the egg mixture.
The heat is too high. Once you pour the eggs in, lower the heat and leave it. Don't stir, don't move it. The eggs need gentle, even heat to set from the bottom up without burning underneath. If the top is still wet after 12 minutes, cover the pan with a lid for the last 2 minutes.
Store any cabbage frittata leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze individual slices wrapped in plastic wrap for up to 2-3 months. Reheat in the microwave or a skillet.
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📖 Recipe
Easy Cabbage Frittata | Low-Calorie Veggie Breakfast
Video
Ingredients
- ½ a medium cabbage shredded
- 4 eggs
- 1 medium onion finely chopped
- 1 medium carrot peeled and grated or thinly sliced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 2 oz butter
- 4 tablespoons chopped tomatoes tinned or fresh made from one tomato,
- 3 tablespoons cream or sour cream
- 1 teaspoon sugar
- 1 tablespoon lemon juice
- Salt, pepper, and paprika to taste
- Fresh dill or parsley chopped, for garnish
Instructions
- Rest the cabbage: Finely shred the cabbage and toss it with the sugar, salt and lemon juice. Leave it for 10 minutes. It will soften and release some liquid - that's exactly what you want.½ a medium cabbage, 1 teaspoon sugar, 1 tablespoon lemon juice
- Cook the base: Heat the olive oil and butter in a large skillet over medium heat. Add the onion and cook for 5 minutes until soft. Add the carrot and cook for another 2 to 3 minutes. Pour in the tomato juice, cook for 2 minutes, then stir in the cream or sour cream.1 medium onion, 1 medium carrot, 2 tablespoons olive oil, 2 oz butter, 4 tablespoons chopped tomatoes , 3 tablespoons cream or sour cream
- Add the cabbage: Squeeze any excess liquid from the rested cabbage, then add it to the pan. Cook for 10 minutes, stirring every few minutes, until tender and starting to colour at the edges.
- Add the eggs: Whisk the eggs with the garlic, salt, pepper and paprika in a bowl. Pour evenly over the vegetables and scatter the dill or parsley on top.4 eggs, 2 cloves garlic, Salt, pepper, and paprika, Fresh dill or parsley
- Set the frittata: Reduce the heat to low. Cook undisturbed for 10 to 12 minutes until the eggs are fully set and the edges are golden. If the top is still wet, cover with a lid for the last 2 minutes.
- Rest and serve: Leave it in the pan for 2 to 3 minutes before slicing. Serve warm or at room temperature.
Maggie says
I love cabbage but have never tried it in eggs til now, delicious! Will be making this on repeat!
Claudia-Cristina Ciorteanu says
Maggie — Cabbage in eggs is one of those combinations that sounds odd until you try it. So glad it won you over — it's a regular in my house too!
Claudia-Cristina Ciorteanu says
My family loved this!
Tisha says
This worked exactly as written, thanks! Great recipe for brunch!
Claudia-Cristina Ciorteanu says
Brunch is actually my favourite time to make this one. Happy it worked out well for you!
Marie-Pierre says
Nothing beats a yummy frittata for lunch! It's so quick and delicious, and I love that it's gluten-free and filled with veggies.
Claudia-Cristina Ciorteanu says
Exactly — it's one of those recipes that feels like more effort than it actually is. Glad you liked it!
Oscar says
Tried this cabbage frittata today, and it’s a keeper! The eggs and cabbage pair so well for a satisfying, low-calorie meal.
Claudia-Cristina Ciorteanu says
The cabbage and egg combination surprised me too the first time. Keeps coming back to the rotation every week in our house.
Nicole Kendrick says
This worked exactly as written, thanks!
Claudia-Cristina Ciorteanu says
Thank you for letting me know — always good to hear it works exactly as written!
Nisha says
This tasted awesome, I usually make frittata with other veggies and was trying with cabbage the first time and was quite happy with the outcome.
Claudia-Cristina Ciorteanu says
Cabbage in a frittata was new to me too when I first tried it. Now it's the version I make most often. Glad you gave it a go!
Swathi says
Easy cabbage Frittata recipe is so yummy. My kids enjoyed it. Thanks for the recipe.
Claudia-Cristina Ciorteanu says
Kids approving a cabbage recipe is always a win. Thank you for making it!
Juyali says
First time making a cabagge frittata. I was missing out! Loved the veggies in this dish.
Claudia-Cristina Ciorteanu says
First time is always the hardest sell with cabbage! Really glad it won you
Swathi says
Easy Cabbage frittata tastes delicious I like this low-calorie veggie breakfast. Perfect treat.
Nicole says
This frittata was so delicious!! This recipe was easy to follow and I will definitely be making it again.
Claudia-Cristina Ciorteanu says
So glad the recipe was easy to follow — hope you make it many more times!