Stewed cabbage with eggs (in a pan)

Simple and tasty food - stewed cabbage with eggs. Adding an egg mixture to a juicy stew with carrots and onions provides a satiety. An excellent side dish or a completely independent vegetable dish.

Ingredients

• White cabbage - 800 g
• Onions - 50 g
• Carrots - 50 g
• Eggs - 2 pcs.
• Semolina - 3 tbsp. spoons
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil (for frying) - 1-2 tbsp. spoons (30 ml)

Directions

1. Take the groceries on the list.
2. I used young cabbage and carrots, but regular ones will work as well.
3. Cut the cabbage into small cubes or chop into thin strips.
4. Heat vegetable oil in a skillet over medium heat. Place the cabbage and fry for about 2-3 minutes, stirring occasionally.
5. Peel the onion, cut into small cubes and send to the pan.
6. Peel the carrots, wash, grate on a fine grater and also send to the pan.
7. Add salt and ground pepper. Stir.
8. Reduce heat to low, pour in 2-3 tbsp. tablespoons of water, cover and cook for about 15-20 minutes, until soft. If the cabbage is not young, it may take a little more time.
9. Break the eggs into a deep bowl and loosen with a fork until smooth.
10. Add semolina to the egg mixture, stir and leave for about 5 minutes, until swollen.
11. Pour the egg mixture into the skillet and toss.
12. Cook for about 2-3 minutes, until the eggs set.
13. Then remove the pan from the heat, cover and leave for about 5-10 minutes to steam the mixture thoroughly.
14. Stewed cabbage with eggs is ready. Arrange it on plates and serve.
15. Bon Appetit!