Buttered Cabbage and Eggs
Updated April 6, 2026
Julia Gartland for The New York Times. Food Stylist: Spencer Richards.
- Ready In
- 20 min
- Rating
- Comments
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Ingredients
2 tablespoons unsalted butter
3 tightly packed cups thinly sliced cabbage, such as green, Napa or Savoy, (5 to 7 ounces)
Salt
2 sprigs fresh dill, roughly torn
2 large eggs
Freshly ground white or black pepper
Flaky salt
Lemon wedges, for serving
Nutritional analysis per serving (1 to 2 servings)
6 grams carbs; 217 milligrams cholesterol; 197 calories; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 16 grams fat; 2 grams fiber; 357 milligrams sodium; 8 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add the butter to a medium (10-inch) skillet over medium heat and swirl the pan to help the butter melt. Once fully melted, add the cabbage and a big pinch of salt. With tongs, toss the cabbage well to gloss it with the butter.
- Step 2
Cook the cabbage, tossing frequently, until it’s translucent, mostly softened and a soft celery-green (not browned), 4 to 5 minutes. Stir in 2 tablespoons of water, then toss in the dill.
- Step 3
Using the tongs, make 2 wells in the cabbage. Crack an egg into each well. Adjust the heat to medium-low, cover and cook until the eggs are cooked to your liking, 4 to 7 minutes for medium with just a little bit of runny yolk. Remove from the heat. To serve, season with pepper and flaky salt and squeeze some lemon juice over everything.
Private Notes
Comments
So I made this for my dinner tonight. I have only myself to cook for, but I always set the table and plate my food. It just makes everything taste even better! Well, never have I ever stood at the stove and devoured everything on the spot straight from the cooking pot! So simple, so sublime, so worth every dime I spend on on my NYT cooking app. Just....wow!
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I added avocado on the side. I usually cook rice and eggs for a quick dinner but this was faster, tastier and healthier.
Couldn’t believe how delicious this recipe was with such simple ingredients and instructions . Why is this combo not more popular ? Why aren’t bougie brunch places serving this ? Just wow ! This will be the reason I buy cabbage more regularly . I think the magic is the cooking time - cabbage softens and gets all the buttery umami without becoming super wilty .
A perfect light dinner! I sautéed regular green cabbage and added shallot; cooked longer before pushing cabbage mixture to the side and frying eggs on the other side. Salt and pepper – that's it! Such a simple, winning combination. Thank you, Christian.
Need to made this five star while on a low salt diet. I made without salt and it was boring. I understand the recipe is low but I prefer to cook with no added salt especially at breakfast. Ideas appreciated.