Cabbage & 2 Eggs Dish – A Village Grandmother’s Secret That Will Blow Your Mind!

This incredible cabbage and egg dish comes straight from my village grandmother’s kitchen — simple ingredients, restaurant-worthy taste, and ready in no time! It’s become a beloved family favorite that never fails to impress. Whether you’re cooking for breakfast, lunch, or dinner, this hearty meal is perfect for satisfying everyone at the table.

✅ Ingredients:

3 eggs
Salt and black pepper (to taste)
Sweet paprika (a pinch)
½ head of cabbage
500 g minced meat
Fresh parsley (chopped)
1 clove garlic (minced)
Fresh dill (chopped)
1 onion (finely chopped)
1 carrot (grated)
Butter (for frying)
3–4 tablespoons flour
Paprika (for flavor)
Vegetable oil

🥄 For the Sauce:

150 g mushrooms (sliced)
1 tablespoon flour
1 small onion (chopped)
100 ml cream
Salt and nutmeg (to taste)
Butter (for sautéing)

👨‍🍳 Instructions:

Step 1: Prepare the Filling Mixture
In a bowl, beat the eggs and mix with salt, pepper, and a pinch of sweet paprika. Add finely chopped cabbage and let it sit for 5–10 minutes so the cabbage softens slightly.

Step 2: Cook the Meat Base
In a skillet, heat butter and oil. Sauté onions and carrots until golden. Add minced meat and cook until browned. Season with salt, pepper, and paprika.

Step 3: Combine Everything
Add the cabbage-egg mixture to the pan. Stir well to combine everything. Sprinkle in garlic, parsley, and dill. Add flour gradually while stirring to thicken the mixture.

Step 4: Fry Until Golden
Press the mixture into the skillet and cook on medium heat until golden and crispy on one side (about 4–5 minutes). Flip carefully and cook the other side.

Step 5: Make the Creamy Mushroom Sauce
In a separate pan, melt butter and sauté onions and mushrooms until tender. Stir in flour, then slowly add cream. Simmer until thickened. Season with salt and a pinch of nutmeg.

Step 6: Serve & Enjoy
Slice the cabbage and egg cake and serve hot with a generous drizzle of mushroom sauce. Enjoy!