Total Time
Prep 25 mins
Cook 0 mins

I am of Vietnamese descent, but my language skills are dismal. This is a Vietnamese dish that we used to eat at dinner, I cannot recall the name so I made up a name for it. My kids love this dish.

Ingredients Nutrition

  • 1 small onion, peeled, cut in half and thinly sliced
  • 12 head cabbage, shredded
  • 3 eggs, slightly beaten
  • 12-1 teaspoon salt (or to taste)
  • 14 teaspoon black pepper (or to taste)
  • 1 -2 tablespoon canola oil


  1. Heat a non-stick skillet on medium heat.
  2. Add oil to skillet and heat, do not burn.
  3. Add onions to hot oil and saute until well cooked but not yet browned, about 7 minutes.
  4. Add cabbage to skillet and saute, stirring constantly until cooked and takes on a translucent appearance. Onions should be starting to brown when cabbage is cooked. About 5 to 7 minutes.
  5. Stir in salt and pepper.
  6. Pour beaten eggs over cabbage/onion mixture and mix into vegetables, cook until eggs are cooked. About 3 minutes.
  7. Serve as a side dish with a main meat course or as a main dish with steamed jasmine white rice.
Most Helpful

It is awesome to see taste has no boundaries. I have been making this in sorts for years using a variety of greens I have, sometimes using pgk. coleslaw mix. Serving with soy sauce; hoisin sauce and sometimes left over gravy. Thanks for sharing Nado2003

L DJ July 04, 2013

This was a nice surprise, as we needed a quick breakfast & I had half a head of purple cabbage to use up. Well, in the future I won't be using the purple, as the end result looks like something Dr. Seuss would dream up! :) The taste, however, was still wonderful. I think this would be a great side with some added seasonings and maybe even some peppers but today it made a quick and easy breakfast for DH & I. Thanks for posting, Nado! Made & enjoyed for Zaar Chef Alphabet Soup Tag Game.

**Tinkerbell** April 28, 2010

Very different tasty, satisfying omelet. I had it for dinner with a small side salad. I added some caraway seeds to the cabbage. Lovely flavor. Will make this again

Bergy May 13, 2009