Cabbage and Egg Scramble

Use up your leftovers with this easy scramble recipe

By Kevin Fernandez
1 min read
Cabbage and Egg Scramble

Serves: 4

Introduction

A great way to use up any leftover leafy vegetables and eggs. This would make a delicious brunch dish or paratha filling. 

Ingredients

 Serves 4
2 tbsp oil
1/2 tsp Ajwain Seeds
1/2 tsp Fenugreek Seeds
Pinch of Chilli Flakes
1 garlic clove (finely sliced)
1 cabbage (finely sliced)
1/2 tsp Turmeric 
1/2 lemon
2 eggs (beaten)
1 tsp Garam Masala 
Salt to taste 

Instructions

  1. Heat the oil in a large frying pan and fry the ajwain seeds, fenugreek seeds and chilli flakes for 1 minute.
  2. Add the garlic and fry for 1 minute, until it starts to brown around the edges.
  3. Add the cabbage and stir fry for 2 minutes. Add the turmeric and a splash of water and continue to cook for 3-4 minutes, until the cabbage is cooked, but still has a little crunch.
  4. Squeeze in the lemon juice and mix. 
  5. Add the eggs and cook for 2–3 minutes, scrambling them in with the cabbage and mixing everything together.
  6. Just before serving, sprinkle over the garam masala and add salt to taste.

You will need

Recipe from

The Rafi's Spicebox Cookbook

In 2016, we released the Rafi’s Spicebox Cookbook with recipes all based on Indian flavours and concepts. Some of them have evolved from Rafi’s original recipes and others from our team's travel to India and beyond. This book was written to inspire you to cook the best food that you can. If we can encourage you to enjoy the whole process of cooking these dishes and sharing them with family or friends, our work is done. We’re very proud of these dishes, and hope to hear what you’ve done with them in your own kitchen!

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