Just mix cabbage and 3 eggs! My village grandmother taught me this recipe!
Prepare to be delightfully surprised by this comforting dish, a unique blend of simple, affordable ingredients that delivers an unforgettable flavor experience. Inspired by cherished childhood memories, this recipe, lovingly prepared by my grandmother, always left me craving more. It's a taste of home that promises to bring peace and goodness to your table.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Servings
4 generous servings
Keywords
Why This Recipe Delivers
- A unique and surprisingly delicious flavor profile that will impress everyone.
- Made with simple, affordable ingredients, making it perfect for everyday cooking.
- A comforting and hearty meal that evokes cherished memories of home-cooked goodness.
- Ready in under an hour, ideal for weeknight dinners.
- Combines protein, vegetables, and rich flavors into one satisfying dish.
Ingredients
- 3 large eggs
- 5 g (1 teaspoon) fine sea salt, divided
- 2 g (1/2 teaspoon) freshly ground black pepper, divided
- 5 g (1 teaspoon) sweet paprika, divided
- 500 g (approx. 1/2 medium) white cabbage, finely shredded
- 400 g (2 medium) chicken fillets (chicken breast), thinly sliced into strips or bite-sized pieces
- 45 g (4 tablespoons) all-purpose flour
- 1 large onion (approx. 150 g), finely chopped
- 30 g (2 tablespoons) unsalted butter
- 2 cloves garlic, minced (for the main dish)
- 1 medium carrot (approx. 100 g), grated
- 30 ml (2 tablespoons) vegetable oil (e.g., sunflower or canola)
- 150 ml (approx. 1/2 cup + 1 tablespoon) full-fat Greek yogurt
- 15 g (approx. 1/4 bunch) fresh dill, finely chopped
- 1 small onion (approx. 50 g), finely grated or minced (for the sauce)
- 1 clove garlic, minced (for the sauce)
- 1 small tomato (approx. 80 g), finely diced, for serving
Instructions
- Prepare the chicken by patting the fillets dry with paper towels. Slice them into even strips or bite-sized pieces. In a shallow bowl, season the chicken with 2 g (1/2 teaspoon) of salt, 1 g (1/4 teaspoon) of black pepper, and 2.5 g (1/2 teaspoon) of sweet paprika. Toss to coat evenly. Then, lightly dredge the seasoned chicken pieces in the all-purpose flour, shaking off any excess. This thin flour coating helps to create a beautiful golden crust and tender interior when fried.
- Prepare the vegetables. Finely shred the white cabbage. Peel and finely chop the large onion for the main dish. Peel and grate the carrot. For the accompanying yogurt sauce, finely chop the fresh dill, finely grate or mince the small onion, and mince the single clove of garlic.
- Begin sautéing the aromatics. Heat the vegetable oil in a large, heavy-bottomed frying pan or skillet over medium-high heat. Once shimmering, add the floured chicken pieces in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and mostly cooked through. Remove the chicken from the pan and set aside.
- With the same pan, reduce the heat to medium and add the unsalted butter. Once melted, add the chopped large onion and grated carrot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
- Introduce the shredded white cabbage to the pan with the sautéed aromatics. Season with 2 g (1/2 teaspoon) of salt and 1 g (1/4 teaspoon) of black pepper. Stir well to combine. Cover the pan and allow the cabbage to cook down for 8-10 minutes, stirring occasionally, until it has significantly softened and released its moisture.
- Return the cooked chicken pieces to the pan with the softened cabbage. In a separate small bowl, whisk the 3 eggs with the remaining 1 g (1/4 teaspoon) of salt, 0.5 g (1/4 teaspoon) of black pepper, and 2.5 g (1/2 teaspoon) of sweet paprika until well combined. Pour the egg mixture evenly over the cabbage and chicken. Gently stir the mixture, allowing the eggs to cook and coat the ingredients, until they are just set but still moist, about 3-5 minutes. This creates a wonderfully cohesive and flavorful base.
- While the main dish is finishing, prepare the fresh yogurt sauce. In a small bowl, combine the Greek yogurt, finely chopped dill, finely grated small onion, and minced garlic. Season with 2 g (1/2 teaspoon) of salt and 1 g (1/4 teaspoon) of black pepper. Stir thoroughly until all ingredients are well incorporated. The grated onion and fresh dill provide a vibrant counterpoint to the richness of the main dish.
- Serve the dish immediately while hot. Spoon generous portions of the savory cabbage and chicken fry onto plates. Top each serving with a dollop of the tangy Greek yogurt sauce and sprinkle with the finely diced fresh tomato. The fresh tomato adds a burst of acidity and color, completing the experience.
Tools You’ll Need
- Large heavy-bottomed frying pan or skillet
- Cutting board
- Chef's knife
- Grater (box grater or handheld)
- Measuring spoons and cups
- Shallow bowl for dredging
- Whisk or fork
- Mixing bowls for sauce and eggs
- Spatula or wooden spoon
Essential Success Tips
- Do not overcrowd the pan when browning the chicken; cook in batches if necessary to ensure proper searing and browning, which locks in flavor.
- Allow the cabbage to cook down sufficiently, becoming tender and slightly caramelized, before adding the eggs. This enhances its sweetness and texture.
- When adding the eggs, stir gently and continuously until they are just set. Overcooking the eggs can lead to a dry texture.
- Use full-fat Greek yogurt for the sauce for a creamier texture and richer flavor; it holds up better to the savory dish.
- Taste and adjust seasoning at each stage of cooking, especially the salt and pepper, to build layers of flavor.
Professional Cooking Secrets
- For an extra depth of flavor, deglaze the pan with a splash of chicken broth or white wine after removing the chicken and before adding the butter and aromatics. This captures all the delicious browned bits (fond) from the chicken.
- To achieve perfectly shredded cabbage, use a mandoline slicer on a thin setting, or a very sharp chef's knife for uniform, delicate strips that cook evenly and quickly.
- Infuse the vegetable oil with aromatics like a smashed clove of garlic or a sprig of rosemary for a minute before adding the chicken, then remove them before cooking the chicken for a subtle, complex base flavor.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave, adding a splash of water if needed to prevent drying.
- For a spicier kick, add a pinch of chili flakes along with the paprika when seasoning the chicken and eggs.
- Consider adding other vegetables like bell peppers or mushrooms alongside the cabbage for more variety and nutritional boost.
- If you prefer a richer sauce, a tablespoon of mayonnaise can be added to the Greek yogurt mixture.
Frequently Asked Questions
Can I use ground chicken instead of chicken fillets?
Yes, you can use 400 g of ground chicken. Cook it in the pan first, breaking it up, until browned. Drain any excess fat before proceeding with the recipe, then add the aromatics and cabbage as directed.
How can I make this dish vegetarian?
To make this dish vegetarian, omit the chicken. You can substitute it with 200-300 g of firm tofu, pressed and crumbled, or a can of drained chickpeas, added when you would normally return the chicken to the pan. Increase the vegetable oil slightly if needed.
What kind of white cabbage is best for this recipe?
A standard green or white cabbage works perfectly. Look for a firm, dense head of cabbage with crisp leaves. Avoid savoy or red cabbage as their textures and flavors will differ significantly.
Nutrition Facts (Per Serving)
Calories: approximately 450 kcal, Protein: 35g, Fat: 25g, Carbohydrates: 30g (per serving, estimated based on ingredients and serving size).
Allergy Information
Contains dairy (Greek yogurt), eggs, and gluten (flour). For a gluten-free version, use a gluten-free all-purpose flour blend for dredging the chicken. For a dairy-free option, use a plant-based unsweetened yogurt alternative for the sauce.
Recipe Video
Please Note:
The recipe in this article is our most up-to-date version. You may notice some differences from the video, as we continuously refine our recipes with improved techniques and ingredient adjustments whenever we discover a better way.
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