Cabbage and Eggs recipe

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Ingredients

4 tablespoons butter, divided
1 medium head cabbage, grated
1 onion, sliced
4 eggs
salt and ground black pepper to taste
2 tablespoons chopped fresh dill

Nutrition Info

241.9 calories
carbohydrate: 16.3 g
cholesterol: 216.5 mg
fat: 16.8 g
fiber: 6.2 g
protein: 9.7 g
saturatedFat: 8.9 g
servingSize: -
sodium: 233.6 mg
sugar: 8.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 2 tablespoons butter in a skillet over medium heat. Add cabbage and cook and stir until lightly browned, about 5 minutes. Add onion, reduce heat, and cover. Cook, stirring frequently, about 15 minutes. Add 2 tablespoons butter and cook for another 15 minutes.

  2. Meanwhile, place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water and cool under cold running water. Peel and cut into cubes.

  3. Season cabbage with salt and pepper and stir in the eggs. Sprinkle with dill and serve hot.

Recipe Yield

4 servings

Recipe Note

This dish emerged from my favorite cabbage and egg pie filling, that's how much I love cabbage with egg! Now it's a family favorite.

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