Cabbage Egg Thoran (Stir Fried Cabbage with Eggs)

12 0comments
  • 26



  • Cabbage
    : 3 cups
  • Onions
    : 2
  • Green Chillies
    : 5
  • Ginger
    : 1 tablespoon
  • Garlic
    : 1 tablespoon
  • Turmeric powder
    : 3/4th teaspoon
  • grated Coconut
    : 1 cup
  • Curry Leaves
    : 15
  • Eggs beaten
    : 3

Hello Peeps!!!!

Life has turned to a rat race right? I was wondering where we are heading? Days are just flying by and often I feel that 24 hours are not enough for my task completion. My hands are so full that I barely get time my favorite past times, movies and reading. Getting back to track on my profession after a very long sabbatical is draining me out. But I’m enjoying it as I’m a person who does not like to sit idle. My 12th grader has been keeping me on my toes with his board exams too. Please dont think I’m giving excuses for the delayed updates. I was wondering whether this is the same for you all too?

Coming to the dish of the day, I’m sharing with you all the of Kerala style side dish made with cabbage is a common dish for lunch on a daily basis and which is served for the special Kerala meals called Sadya. This dish which is slightly tweaked and dressed up a lil bit more will entice kids and elders equally who are reluctant to eat veggies especially the ones like cabbage and cauliflower. This dish is best served with steamed rice or red rice.. This is also a quick and easy recipe which comes aaround under 15 minutes minutes. My goal for 2019 is to introduce quick, easy and healthy recipes. I have done a huge transformation in our diet. I’m concentrating on whole healthy food which are easy to make and totally yummy too. So you guys please keep following me for the updates which will pop up on my blog and vlog soon.

Cabbage Thoran aka stir fried cabbage can be made without coconut or eggs also. Just omit these if your prefer a simple stir fried cabbage. The texture of cabbage should be crisp and crunch rather than making it soggy. So always use a medium high flame so that water content from cabbage will not impart into the wok. Drain the cabbage thoroughly after washing which will also help in reducing the water content. A very simple dish which is made out of simple Indian pantry ingredients. Tempering of mustard seeds are done for the normal cabbage thoran which I’ve left out in this recipe.

Beat the eggs well before adding. Reduce the flame to minimum before adding the eggs. Otherwise you will get big scrambled pieces which will not sink with cabbage. It should be in macro form so that you will not be able differentiate between eggs and cabbage. Thats the highlight of this dish. When you have it with rice the crispiness of the cabbage, soft rice and the scrambled eggs all together will give that extra flavor to your meal. Add some yoghurt and pappad and this meal will turn into delight for anyone. So guys please do try out this regular simple dish with a make over.


Heat kadai, add coconut oil followed by green chillies, ginger, garlic and curry leaves.


Saute for 2 minutes until aromatic. Now add the onions along with some salt. Saute for another 2 minutes till it turns soft & pink.


Once the onions are done add the turmeric powder and combine. Cook for 1 minute and go on to add the grated coconut. Mix up well and cook for 30 seconds. Now add the cabbage and religiously combine everything. Cook on high flame so that all the moisture is absorbed and cabbage remains crisp.


When the cabbage is half cooked add the beaten eggs. Reduce the flame. Keep stirring quickly so that you get a scrambled egg mixture which is coated along with the cabbage. Adjust Salt.


Stir to combine. Heat up slowly for 1 minute. Add in more curry leaves and a dash of virgin coconut oil. Stick the lid on for a minute.


Enjoy with steamed rice

Happy cooking!!!!

Here is our video presentation

Your Reviews

Your email address will not be published. Required fields are marked *

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

The Philosophy

“Made with love, flavoured by tradition, eclectic in choice – A culinary and health journal “.