Egg Cabbage Scramble

Not the most photogenic dish, but surprisingly delicious and filling


Egg Cabbage Scramble


  • 4 Eggs (1 whole + 3 whites), whisked
  • 1 cup finely sliced white Cabbage
  • 50ml Skinny Vegetable Stock
  • Tamari OR Braggs Liquid Aminos ('soy' substitute)


  1. Heat a non-stick fry pan on medium high heat until it is hot. Add the sliced cabbage with Skinny Vegetable Stock and cook, stirring frequently until it softens and begins to brown, 3-4 minutes
  2. Reduce the heat on the pan to medium. Add the 'soy' sauce and stir the cabbage constantly for about 30 seconds until the steam subsides
  3. Spread out the cabbage so that it makes an even layer in the bottom of the pan, then pour over the whisked egg mixture
  4. Let the eggs cook and set for about 20 seconds, then slowly fold them over themselves until it is cooked through
  5. Remove from heat and serve immediately