Cabbage and egg salad: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Cabbage and egg salad is a simple appetizer that is popular both at family feasts and in weight loss diets. You can give a restaurant sophistication to a familiar dish by playing with possible combinations of products and spices.

Quick recipe for crunchy lovers

Unobtrusive crunch of this delicacy is accompanied by a harmonious combination of flavors and aromas. The classic combination of ingredients can be diluted with grated cheese, seafood.

Used products:

• ½ white cabbage;
• 6-7 green onion stalks;
• 8 boiled eggs;
• 90 g sausage, dry or boiled;
• mayonnaise.

Cooking process:

1. Cut the sausage into neat cubes, if desired, fry in a pan with sunflower oil.
2. Cut boiled eggs into thin slices, cabbage into strips, chop green onions.
3. Mix ingredients together, season with mayonnaise, spices and herbs.

As an alternative to a fat salad dressing fromcabbage and eggs, use Greek yogurt. Sausage can be replaced with bacon, ham or chicken fillet slices.

Nutritious breakfast idea: vegetable treat

This dish is quite simple to prepare. Moreover, the vitamin properties of the salad will energize you for the whole day. If desired, diversify the appetizer with an assortment of vegetables: green beans, broccoli.

Used products:

• 4-6 potatoes;
• 4 chicken eggs;
• 170 g chopped cabbage;
• parsley, ground pepper;
• olive oil.

Cooking process:

1. Preheat the oven to 200 degrees.
2. Peel potatoes, cut into cubes.
3. In a bowl, mix potato slices with spices, add a little olive oil.
4. Place the pieces on a baking sheet, bake for 28-37 minutes, turning the potatoes occasionally with a kitchen spatula.
5. Beat the eggs, gradually pour into the hot pan, cook for 3-8 minutes.
6. Transfer the finished omelet to a cutting board, cut into squares.

In a separate bowl, thoroughly mix cooked potatoes with lettuce, cabbage and eggs. Add herbs (coriander, fennel, dill, basil).

Gastronomic pleasure with a light snack

Such a treat will obviously please even the pickiest gourmet! A simple combination is accompanied by a spicy aroma of fragrant spices. Additionally, you can add dill.

Used products:

• 1 white cabbage;
• 120 ml wine vinegar;
• 80 ml olive oil;
• 8 slices of bread;
• 3 eggs;
• parsley, tarragon.

Cooking process:

1. Cut off the base of the cabbage, separate the leaves, rinse under running water and cut into thin strips.
2. Heat wine vinegar in a pan.
3. Add chopped cabbage leaves, simmer for about a minute, stirring constantly.
4. Put the finished component into a large bowl.
5. Pour olive oil, season with spices.
6. Leave to marinate for 6-11 minutes.
7. Cook the eggs, cut the product into two halves.
8. Preheat the oven to 200 degrees, toast the bread for 1-2 minutes.
9. Put the hard-boiled eggs into the cabbage bowl, crush with a fork.

Crunchy bread crumble over serving plate with coleslaw and egg salad. The recipe can be supplemented with meat ingredients (bacon, chicken, beef).

Culinary classics. Hearty vegetable meal

Asian-style dish will appeal to lovers of savory aftertastes, because the soy addition paints the usual palette of tastes with new spicy accents, an unusual aroma.

Used products:

• 240 g thinly sliced cabbage;
• 2 eggs;
• 30 ml soy sauce;
• 18ml olive oil.

Fry the cabbage in olive oil until the component softens and turns golden. Reduce heat, pour in soy sauce, simmer for 3-4 minutes. Spread evenly over skillet, add eggs. Serve hot.

Salad with seaweed, crab sticks and egg

The vitamin complex of the food composition is enough for the whole day! You don't have to cook a poached egg, you can fry an egg or make a delicious scramble with tomatoes.

Used products:

• 1 chicken egg;
• 210g seaweed;
• 90g crab sticks;
• 25 ml rice vinegar.

Cooking process:

1. Pour water into a small pan, boil.
2. Reduce heat, pour in vinegar, stir thoroughly.
3. Crack an egg into a small sieve, remove the liquid protein.
4. Cook egg for next 3-4 minutes, set aside.
5. Cut crab sticks into neat cubes.

Mix seaweed with crab sticks, put the resulting poached egg on top. Fans of savory tastes can additionally use fragrant onion greens.

Summer extravaganza of flavors! Hearty snack in a minute

Preparing this dish is very simple, because most of the necessary ingredients are probably already in your kitchen! A simple food combination is accompanied by a calorie supplement.

Used products:

• 90 ml mayonnaise;
• 1-2 garlic cloves;
• 2 eggs;
• white cabbage;
• cucumber;
• lettuce leaves.

Cut cabbage into neat strips, cucumber into half rings, chop lettuce leaves. Boil the eggs in s alt water, cut the finished component into quarters. Mix ingredients, season with mayonnaise.

Breaded egg? Unusual variation of the recipe

Products used (for eggs):

• 4 eggs;
• 1 beaten egg;
• 110g breadcrumbs;
• 90g plain flour.

For salad:

• 7 strips of bacon;
• 90 ml olive oil;
• 60ml apple cider vinegar;
• 110g white cabbage;
• 30g Dijon mustard;
• 25 maple syrup.

Cooking process:

1. Cook eggs in boiling water for 1-2 minutes, then transfer to cold water for 3-5 minutes to cool.
2. Clean the eggs using a spoon to free the contents from the shell.
3. Distribute the breadcrumbs, flour and beaten egg into three bowls.
4. Dip eggs in flour, egg mixture, breadcrumbs, season with herbs.
5. Heat a frying pan over medium heat, fry the bacon, transfer the finished ingredient to paper towels.
6. Fill a small saucepan with oil, heat to 200 degrees.
7. Use a ladle to dip each egg into the hot oil one at a time.

Cut the white cabbage into strips, mix with bacon. Dress the salad with syrup and mustard, mix thoroughly. Put on topeggs.

Gourmet delicacy with Roquefort and walnuts

How to diversify cabbage and cucumber salad? A poached egg and gourmet cheese add a fragrant aftertaste to the dish. Walnuts (or almonds) complete the picture with their crunchy texture.

Used products:

• 230 g chopped red cabbage;
• 70g Roquefort;
• 50g walnuts;
• 35g Dijon mustard;
• 75ml olive oil;
• 40ml rice vinegar;
• 1-2 eggs;
• 1 cucumber.

Cooking process:

1. Fill pot with water, add vinegar, stir.
2. Crack the egg, gently boil in boiling water for 2-4 minutes.
3. Meanwhile pour red cabbage strips with olive oil, mustard and seasonings.
4. Set cabbage slices aside to marinate for another 3-4 minutes.
5. Crumble blue cheese into a separate bowl, mix with nuts, cucumber rings.

Place the cooked egg on the coleslaw. Decorate with a mixture of cheese and vitamin nuts. Use additional spices: dill, parsley, allspice, Provence herbs.

Like the best restaurants: elegantly served in cabbage leaves

Surprise guests and household with an unusual version of the presentation. A bright cabbage leaf will hold a small amount of salad, which allows you to use neat portions at buffet tables.

Used products:

• 8 boiled eggs;
• 1 redcabbage;
• 60 ml mayonnaise;
• green onion, rosemary.

Cut boiled eggs into small cubes. Mix with chopped onions, seasonings, season with mayonnaise. Carefully remove and wash a few kale leaves, place egg salad in them.

Fruit accents in a cabbage appetizer. Slimming treat

The perfect combination for a salad: cabbage, egg, crab sticks, ripe fruit and a delicious mustard marinade. You can replace the sauce suggested in this recipe with light Greek yogurt.

Used products:

• ½ red cabbage;
• ½ Chinese cabbage;
• half of an apple;
• 70g crab sticks;
• 60g almonds;
• 1 cucumber;
• 1 avocado;
• 1 egg.

For refueling:

• 55ml apple cider vinegar;
• 40g whole mustard;
• 30 ml olive oil.

Cooking process:

1. Peel the avocado, remove the pit.
2. Boil the egg, cut into quarters.
3. Cut the pliable pulp of the fruit into rings, two types of cabbage - into thin strips, apple, cucumber, crab sticks - into cubes.

Stir the ingredients, season with s alt and spices (cinnamon, dill, rosemary). Mix the dressing ingredients in a separate bowl, serve a juicy salad with aromatic sauce.

Diet salad: Beijing cabbage, cucumber, egg, tomatoes

Vegetables satisfyingly harmonize with lemon spicezest, a delicate aftertaste of sesame oil sauce. The finished meal is accompanied by neat slices of tiny tomatoes, a boiled egg.

Used products:

• ½ Chinese cabbage;
• ½ red cabbage;
• 1 cucumber;
• 1 egg;
• 8-10 cherry tomatoes;
• lemon peel, sesame seeds.

For refueling:

• 50ml soy sauce;
• 55ml rice vinegar;
• 30ml lemon juice;
• 60ml sesame oil;
• 28g sugar.

Cooking process:

1. Cut two types of cabbage and a cucumber into neat strips.
2. Boil the ingredients for 7-11 minutes, season with spices.
3. Cut cherry tomatoes in half, add to cooked cabbage.
4. Boil the egg separately, cut into cubes or thin strips.
5. Place all sauce ingredients in a bowl, mix thoroughly.

Prepare the salad: mix cabbage, cucumber and egg in a separate container, season with sauce and seasonings. Decorate with lemon zest and sesame seeds. The last component can be lightly fried in a pan.

Christmas traditions in vegetable and crab appetizer

Dish, reminiscent of classic crab salad, differs from the traditional recipe in the absence of rice. The main ingredient in this appetizer is not cereal, but vitamin cabbage.

Used products:

• ½ white cabbage;
• 2 smallcucumber;
• 120g crab sticks;
• 73 g canned peas;
• 48g canned corn;
• 1 egg;
• mayonnaise.

Chop cabbage, crab sticks and cucumbers into cubes, boiled egg into slices or quarters. Thoroughly mix the cabbage with crab sticks and egg, season the salad with mayonnaise. Garnish with corn and peas.

Gastronomic improvisation in the style of Japanese chefs

Used products:

• 1 chicken egg;
• 1-2 cucumbers;
• 1 carrot;
• 190g white cabbage;
• 120g crab sticks;
• 90g canned corn;
• lettuce, lettuce.

For refueling:

• 75 ml mayonnaise;
• 40ml lime juice.

Cooking process:

1. Peel the cucumber and carrots, then grate with a coarse grater or special cleaner.
2. Place the components of the future salad in a separate container.
3. Cut cabbage leaves into thin strips, boiled egg into quarters.
4. Cut crab sticks into strips, mix with cabbage and egg.
5. Stir ingredients, sprinkle canned corn on top.
6. To make the dressing, mix mayonnaise with freshly squeezed lime juice.

Add the resulting sauce to an almost ready salad of cabbage, crab sticks, corn and eggs. Thoroughly mix the ingredients of the dish, servecold.