My grandpa survived on this hearty dish when times were lean. Just 3 ingredients for a savory,

This low carb 3-ingredient cabbage egg skillet is the kind of humble, hearty dish my grandpa would have leaned on when times were lean: simple ingredients, big comfort. It’s just cabbage, eggs, and a little fat to bring it all together, but the way the cabbage gets caramelized and the eggs turn golden and tender makes it feel like a warm hug on a plate.

This is the kind of recipe I turn to on nights when I’m tired from work, don’t want to overthink dinner, and still want something savory and filling that won’t blow up my carb count.

Serve this cabbage egg skillet hot, straight from the pan or piled onto a simple white plate so you can really see those crispy, charred edges. I like it with a side of sliced tomatoes or cucumber for something fresh and juicy, or a small green salad with a light vinaigrette. If you’re not strictly low carb, a piece of buttered toast on the side is cozy and very grandpa-approved. A spoonful of sour cream, a drizzle of hot sauce, or a sprinkle of black pepper on top can round it out into a satisfying breakfast, lunch, or quick dinner.

3-Ingredient Cabbage Egg Skillet
Servings: 2

Ingredients
3 cups finely shredded green cabbage (about 1/3 small head)
4 large eggs
2 tablespoons cooking fat (such as butter, bacon grease, or neutral oil)
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste (optional)
Directions