Cabbage Egg Bhurji – Scrambled Egg with Cabbage – Easy, delicious and a perfect low-carb side dish. And if you’re a cabbage fan, you will love this dish. Both eggs and cabbage is moist, fluffy, and evenly cooked. I promise you will make this multiple times.
3tbspfresh cilantro finely chopped (dhainya ke patte)
Rinse and chop the cabbage finely. Cut the cabbage in half from its top down through its core. Next, place the cut-side down on your cutting board, then chop it finely.
Rinse and chop the onions, serrano peppers, and cilantro leaves finely.
Whisk the eggs in a bowl. and set aside.
Heat oil in a wide pan on medium-high heat. When the oil is hot add cumin seeds. When the cumin seeds splutter, add onions.
Sauté until golden. Stir occasionally. Next add in ginger garlic paste and serrano peppers and let it sauté for a minute.
Add in the spices, ground coriander, ground turmeric, red chili powder, salt, and garam masala.
Stir to combine and sauté for 1 minute. Next, add in the chopped cabbage and stir well. Then cover the lid and let the cabbage cook for 5 to 6 minutes until it softens.
Stir intermittently to prevent it from burning. Once the cabbage softens, add in the whisked eggs. Stir and mix well until the eggs are cooked like scrambled eggs. Keep stirring to prevent the eggs from sticking to the pan.
Finally add in lemon juice and garnish with cilantro. Serve with rice, bread or roti.
On a scale of 1 to 5 in terms of spice levels, I would place this dish at 3 with 5 being the most spicy. So, this dish is slightly spicy. You can reduce or increase the spice levels by reducing or increasing the serrano peppers or red chili powder.
Keyword Cabbage egg Bhurji, Easy Egg Bhurji, Egg Bhurji, Egg bhurji with vegetables, Indian Scrambled Egg, Indian Scrambled Egg with Cabbage, Patta Gobi Anda