50+ Delicious Cabbage Breakfast Recipes for a Healthy Start

As we age, maintaining a healthy and balanced diet becomes even more crucial to supporting our bodies and ensuring we feel our best every day.

For those over 50, breakfast is the perfect opportunity to fuel the body with the nutrients it needs to stay energized and strong.

One often overlooked vegetable that packs a punch when it comes to nutrition is cabbage.

Known for its rich fiber, vitamins, and antioxidants, cabbage is an excellent choice for any meal, but especially breakfast!

In this blog post, we’ll explore 10 mouthwatering cabbage breakfast recipes that are not only delicious but also tailor-made to support the health and vitality of individuals over 50.

50+ Delicious Cabbage Breakfast Recipes for a Healthy Start

Adding cabbage to your breakfast routine can bring a wealth of health benefits, from improving digestion to boosting immunity and enhancing heart health.

Whether you’re looking for a hearty cabbage stir-fry or a refreshing cabbage smoothie, these recipes offer something for every taste and dietary preference.

By incorporating more cabbage into your meals, you’re making a smart choice that supports your long-term well-being while enjoying the versatility and deliciousness of this humble vegetable.

So, why not start your day with a nutritious cabbage breakfast today?

Your body will thank you!

Savory Cabbage and Egg Scramble

Start your day with a healthy and satisfying scramble that combines the goodness of cabbage with protein-rich eggs. This dish is easy to prepare, filling, and offers a great balance of fiber, vitamins, and nutrients.

Ingredients:

• 1 cup shredded cabbage
• 2 large eggs
• 1 small onion, diced
• 1 tablespoon olive oil or butter
• Salt and pepper to taste
• 1/2 teaspoon smoked paprika (optional)
• Fresh herbs for garnish (such as parsley or chives)

Instructions:

1. Heat olive oil or butter in a non-stick pan over medium heat.
2. Add the diced onion and cook for about 3-4 minutes until soft and translucent.
3. Stir in the shredded cabbage and cook for 5-6 minutes until tender, stirring occasionally.
4. Season with salt, pepper, and smoked paprika.
5. Push the cabbage mixture to one side of the pan and crack the eggs into the empty space.
6. Scramble the eggs and mix them into the cabbage once cooked.
7. Cook for another 1-2 minutes, ensuring the eggs are fully set.
8. Garnish with fresh herbs and serve warm.

This savory cabbage and egg scramble is a perfect breakfast option for anyone seeking a protein-packed, vegetable-rich meal. The cabbage adds a crunchy texture while the eggs offer a rich, creamy contrast. It’s a great way to incorporate more veggies into your morning routine and keep you energized throughout the day. You can also add cheese, or swap eggs for tofu to make this recipe vegan-friendly.

Cabbage Breakfast Hash with Potatoes

This cabbage breakfast hash with potatoes is a hearty, comforting dish that will keep you full until lunchtime. The tender cabbage, crispy potatoes, and savory seasonings come together to create a filling and nutritious breakfast option.

Ingredients:

• 2 medium potatoes, diced
• 1 cup cabbage, shredded
• 1 small bell pepper, diced
• 1/2 onion, diced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 eggs (optional for topping)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the diced potatoes and cook for about 10-12 minutes, stirring occasionally, until golden and crispy.
3. Add the onion, bell pepper, and shredded cabbage to the pan. Stir well and cook for another 5-7 minutes until the cabbage is softened.
4. Season the hash with garlic powder, paprika, salt, and pepper. Stir everything together to combine.
5. (Optional) Fry the eggs in a separate pan and serve them on top of the hash for extra protein.
6. Serve hot, garnished with fresh herbs or a drizzle of hot sauce if desired.

This cabbage breakfast hash is a filling, one-pan meal that’s perfect for busy mornings when you need something hearty and nourishing. The potatoes provide a satisfying base, while the cabbage adds a touch of crunch and sweetness. You can easily customize this dish by adding your favorite vegetables, such as zucchini or mushrooms, or even tossing in some cooked sausage for extra flavor.

Cabbage and Apple Pancakes

For a unique twist on traditional pancakes, try these cabbage and apple pancakes. The natural sweetness of the apples complements the mild, earthy flavor of the cabbage, creating a surprising and delicious breakfast treat.

Ingredients:

• 1 cup shredded cabbage
• 1 medium apple, peeled and grated
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 egg
• 3/4 cup milk (or plant-based milk)
• 1 tablespoon honey or maple syrup
• Butter or oil for cooking

Instructions:

1. In a large mixing bowl, combine the flour, baking powder, cinnamon, and salt.
2. Add the shredded cabbage and grated apple to the dry ingredients and mix.
3. In a separate bowl, whisk the egg, milk, and honey/maple syrup together.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable.
5. Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
6. Spoon batter onto the skillet, making small pancakes. Cook each side for 2-3 minutes or until golden brown.
7. Serve with additional honey or maple syrup, fresh fruit, or a dollop of yogurt.

These cabbage and apple pancakes offer a surprising combination of sweet and savory flavors. The apples add a natural sweetness that balances the cabbage’s savory undertones, making this a delightful and nutritious breakfast choice. Not only do these pancakes offer a creative way to enjoy cabbage, but they also provide a great way to sneak in some extra fiber and vitamins in a fun and flavorful form. Perfect for both kids and adults alike!

Cabbage and Avocado Toast

This cabbage and avocado toast is a vibrant, nutrient-packed twist on the classic breakfast toast. The creamy avocado pairs perfectly with the crunchy cabbage, creating a deliciously satisfying start to your day.

Ingredients:

• 2 slices whole-grain bread, toasted
• 1/2 cup shredded cabbage (green or purple)
• 1 ripe avocado, mashed
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh herbs for garnish (such as cilantro or parsley)

Instructions:

1. Toast the slices of whole-grain bread until golden brown.
2. In a small bowl, mash the avocado with olive oil, lemon juice, salt, and pepper.
3. In a separate bowl, mix the shredded cabbage with a pinch of salt and pepper. You can massage the cabbage lightly to soften it a bit.
4. Spread the mashed avocado generously on each slice of toasted bread.
5. Top with the shredded cabbage, adding a sprinkle of red pepper flakes and fresh herbs for extra flavor.
6. Serve immediately.

This cabbage and avocado toast is a fresh, delicious breakfast option that’s packed with healthy fats and fiber. The creamy avocado provides a satisfying texture, while the cabbage adds a crunchy contrast and a boost of vitamins. It’s a simple, yet nourishing dish that will keep you feeling full and energized throughout the morning. You can also customize it by adding a poached egg on top for added protein.

Cabbage and Sausage Breakfast Skillet

A hearty and savory breakfast skillet featuring cabbage, sausage, and vegetables. This dish is quick to prepare, loaded with flavor, and perfect for a filling breakfast that will keep you satisfied for hours.

Ingredients:

• 2 sausages (pork, chicken, or plant-based)
• 1/2 small cabbage, chopped
• 1 bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 eggs (optional for topping)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Slice the sausages and add them to the skillet, cooking until browned and cooked through (about 6-8 minutes). Remove from the pan and set aside.
3. In the same skillet, add the diced onion, bell pepper, and garlic, cooking for 3-4 minutes until soft.
4. Stir in the chopped cabbage, oregano, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the cabbage is tender.
5. Return the sausage to the pan, mixing everything together.
6. (Optional) Crack two eggs into the skillet and cook until the eggs are done to your liking.
7. Serve hot, garnished with fresh herbs or a sprinkle of cheese if desired.

This cabbage and sausage breakfast skillet is the perfect balance of savory flavors and hearty ingredients. The sausage adds richness and protein, while the cabbage and vegetables provide crunch and freshness. The optional eggs bring extra nourishment and a rich texture to the dish, making it a filling and satisfying meal that can easily be tailored to your tastes. Whether you’re cooking for one or feeding a family, this skillet breakfast is a guaranteed hit.

Cabbage and Carrot Fritters

These cabbage and carrot fritters are a crispy, savory option for breakfast. Packed with veggies, they’re light yet filling and make a great gluten-free and low-carb alternative to traditional breakfast pastries.

Ingredients:

• 1 cup shredded cabbage
• 1/2 cup shredded carrot
• 1/4 cup chickpea flour (or all-purpose flour)
• 1 egg
• 2 tablespoons finely chopped parsley
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Olive oil for frying
• Greek yogurt or sour cream for dipping (optional)

Instructions:

1. In a large bowl, combine the shredded cabbage, carrot, chickpea flour, egg, parsley, cumin, salt, and pepper. Mix until everything is evenly combined. The mixture should hold together, but not be too wet.
2. Heat a thin layer of olive oil in a frying pan over medium heat.
3. Scoop small spoonfuls of the mixture into the pan, flattening them slightly into fritters.
4. Cook for about 2-3 minutes per side, until golden brown and crispy.
5. Remove from the pan and place on paper towels to drain excess oil.
6. Serve warm, with a side of Greek yogurt or sour cream for dipping if desired.

These cabbage and carrot fritters are a deliciously crispy breakfast treat that’s both healthy and satisfying. The cabbage adds crunch and nutrients, while the carrots offer a subtle sweetness that balances the savory spices. Whether served as a side or as a main dish with a dipping sauce, these fritters make a great way to kickstart your day with vegetables in a fun and flavorful way. Plus, they’re perfect for meal prepping and can be enjoyed throughout the week.

Cabbage and Sweet Potato Breakfast Bowl

A nutritious and colorful breakfast bowl featuring roasted sweet potatoes, sautéed cabbage, and a blend of spices. This dish is both hearty and light, offering a satisfying combination of flavors and textures to energize your morning.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1 cup shredded cabbage
• 1 tablespoon olive oil
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• Salt and pepper to taste
• 1 tablespoon apple cider vinegar
• 1 tablespoon tahini or your favorite dressing (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potato with olive oil, cinnamon, turmeric, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
2. While the sweet potato is roasting, heat a pan over medium heat and sauté the shredded cabbage with a bit of olive oil for 5-7 minutes until softened. Season with salt, pepper, and apple cider vinegar for extra tang.
3. Once the sweet potatoes are roasted and cabbage is sautéed, assemble the bowl by layering the sweet potatoes and cabbage.
4. Drizzle with tahini or your preferred dressing and garnish with fresh cilantro.
5. Serve immediately.

This cabbage and sweet potato breakfast bowl offers a delightful blend of sweet, savory, and tangy flavors. The roasted sweet potatoes provide a creamy texture and subtle sweetness, while the sautéed cabbage adds a savory crunch. The added spices bring depth to the dish, making it a nourishing and energizing breakfast. You can adjust the toppings with nuts, seeds, or a fried egg for extra protein, turning this into a well-rounded, satisfying meal.

Cabbage and Ricotta Cheese Stuffed Crepes

These cabbage and ricotta cheese stuffed crepes are a savory, delicate dish that combines tender cabbage with creamy ricotta, all wrapped in soft, fluffy crepes. It’s a fantastic way to enjoy cabbage in a lighter yet fulfilling breakfast.

Ingredients:

• 4 small crepes (store-bought or homemade)
• 1 cup shredded cabbage
• 1/2 cup ricotta cheese
• 1 tablespoon olive oil
• 1/2 small onion, diced
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/4 teaspoon nutmeg (optional)
• Fresh dill for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, cooking for about 3-4 minutes until softened.
2. Add the shredded cabbage to the skillet and cook for 5-6 minutes, stirring occasionally, until tender. Season with salt, pepper, and nutmeg.
3. Remove from heat and stir in the ricotta cheese until fully combined.
4. Lay the crepes flat and spoon a portion of the cabbage and ricotta mixture in the center of each crepe.
5. Fold the crepes over the filling and heat them in a skillet for 1-2 minutes on each side until lightly golden.
6. Serve warm, garnished with fresh dill or parsley.

These cabbage and ricotta cheese stuffed crepes are a savory delight that’s light but incredibly satisfying. The creamy ricotta perfectly complements the tender cabbage, and the crepes add a soft, delicate texture. The flavor is enhanced by a hint of nutmeg and garlic, making these stuffed crepes a perfect breakfast for those craving something both comforting and healthy. This dish can be customized with other fillings or served alongside a fresh salad for extra crunch.

Cabbage and Mushroom Quiche

This cabbage and mushroom quiche is a savory, satisfying breakfast option that’s rich in flavor and texture. The earthy mushrooms pair wonderfully with the mild cabbage, creating a well-rounded, protein-packed meal perfect for a weekend brunch.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 1 cup shredded cabbage
• 1/2 cup sliced mushrooms (such as cremini or button)
• 4 large eggs
• 1/2 cup milk (or plant-based milk)
• 1/2 cup shredded cheese (cheddar or Swiss)
• Salt and pepper to taste
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder

Instructions:

1. Preheat the oven to 375°F (190°C). Place the pie crust in a tart pan and set aside.
2. In a skillet, sauté the sliced mushrooms over medium heat until softened and browned, about 5-7 minutes. Add the shredded cabbage and cook for another 3-4 minutes until wilted. Season with salt, pepper, and thyme.
3. In a separate bowl, whisk the eggs and milk together. Stir in the shredded cheese, garlic powder, and additional salt and pepper.
4. Spread the mushroom and cabbage mixture evenly across the bottom of the pie crust.
5. Pour the egg mixture over the veggies, making sure it’s evenly distributed.
6. Bake for 30-35 minutes, or until the quiche is set and golden brown on top.
7. Let it cool for a few minutes before slicing and serving.

This cabbage and mushroom quiche is the perfect savory breakfast to enjoy with family or friends. The combination of tender cabbage, earthy mushrooms, and a rich egg filling makes it both flavorful and satisfying. The pie crust adds a crispy contrast to the creamy quiche, creating a delightful texture. Whether served warm or at room temperature, this dish is versatile enough to be enjoyed for brunch, lunch, or dinner. You can experiment with other veggies, such as spinach or bell peppers, to further personalize the flavor.

Cabbage and Bacon Breakfast Burrito

This cabbage and bacon breakfast burrito is a flavorful, protein-packed option for a hearty breakfast. The crispy bacon, tender cabbage, and eggs wrapped in a warm tortilla create a satisfying and portable meal that’s perfect for busy mornings.

Ingredients:

• 2 large eggs
• 1 cup shredded cabbage
• 2 slices bacon
• 1 small onion, diced
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 large flour tortilla
• Salsa (optional for topping)

Instructions:

1. Cook the bacon in a skillet over medium heat until crispy. Once cooked, remove from the skillet, crumble, and set aside.
2. In the same skillet, add olive oil and sauté the diced onion for 3-4 minutes until softened.
3. Add the shredded cabbage to the skillet and cook for 5-6 minutes until tender, seasoning with smoked paprika, salt, and pepper.
4. In a separate pan, scramble the eggs and cook until fully set.
5. Lay the tortilla flat and layer the scrambled eggs, sautéed cabbage, and crumbled bacon on top.
6. Roll the tortilla into a burrito, folding in the sides as you go to seal in the filling.
7. Serve with salsa, if desired.

This cabbage and bacon breakfast burrito is a perfect combination of smoky, savory, and satisfying flavors. The bacon adds a crispy texture, while the cabbage provides a mild crunch and nutritional boost. The scrambled eggs create a creamy contrast, and the tortilla holds everything together in a delicious, handheld package. You can customize the filling with other veggies like peppers or spinach, or add cheese for extra richness.

Cabbage and Cheddar Breakfast Muffins

These savory cabbage and cheddar breakfast muffins are a great option for those who want a portable, veggie-packed breakfast. These fluffy, cheesy muffins are perfect for meal prep and make a great addition to any morning routine.

Ingredients:

• 1 cup shredded cabbage
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded sharp cheddar cheese
• 2 large eggs
• 1/2 cup milk (or plant-based milk)
• 1/4 cup olive oil

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a muffin tin or line with paper liners.
2. In a large bowl, combine the flour, baking powder, baking soda, garlic powder, salt, and black pepper.
3. In a separate bowl, whisk together the eggs, milk, and olive oil.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Stir in the shredded cabbage and cheddar cheese until evenly distributed.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick comes out clean and the muffins are golden brown on top.
8. Let them cool for a few minutes before serving.

These cabbage and cheddar breakfast muffins are a delicious and practical way to enjoy cabbage in the morning. The combination of soft, fluffy muffin texture and savory cheddar makes for an irresistible breakfast treat. The cabbage adds moisture and a subtle crunch, while the cheese provides a rich, melty filling. These muffins are perfect for meal prepping and can be stored in the fridge for a quick and easy breakfast throughout the week.

Cabbage and Tomato Breakfast Stir-Fry

This cabbage and tomato stir-fry is a light yet satisfying breakfast option that’s quick to prepare and full of flavor. The juicy tomatoes complement the tender cabbage, and the garlic and herbs add a burst of freshness to start your day on a healthy note.

Ingredients:

• 1 cup shredded cabbage
• 2 medium tomatoes, diced
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon chili flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the shredded cabbage to the skillet and sauté for 4-5 minutes until tender, stirring occasionally.
4. Add the diced tomatoes, oregano, and chili flakes (if using), and cook for another 3-4 minutes until the tomatoes soften and release their juices.
5. Season with salt and pepper to taste, and stir everything together.
6. Garnish with fresh basil leaves and serve warm.

This cabbage and tomato breakfast stir-fry is a light, flavorful option that’s full of fresh ingredients and easy to make. The juicy tomatoes provide a burst of sweetness, while the cabbage adds a savory crunch. The garlic and herbs elevate the dish, making it a delicious start to your day. This stir-fry is perfect on its own or as a side dish with eggs or toast for a complete breakfast.

Cabbage and Feta Cheese Omelette

This cabbage and feta cheese omelette is a quick and satisfying breakfast that combines the richness of eggs with the tanginess of feta and the crispness of cabbage. It’s a flavorful and nutritious meal that can be made in minutes.

Ingredients:

• 2 large eggs
• 1/2 cup shredded cabbage
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil or butter
• Salt and pepper to taste
• Fresh herbs (parsley, dill, or chives) for garnish

Instructions:

1. Heat olive oil or butter in a non-stick skillet over medium heat.
2. Add the shredded cabbage to the skillet and sauté for about 4-5 minutes until softened and slightly browned. Season with salt and pepper.
3. In a bowl, whisk the eggs and pour them over the sautéed cabbage in the skillet.
4. Cook for 2-3 minutes, then sprinkle crumbled feta cheese on top.
5. Fold the omelette in half and cook for another minute until the eggs are fully set and the cheese is melted.
6. Garnish with fresh herbs and serve warm.

The cabbage and feta cheese omelette is a savory, nutritious breakfast that is both simple and flavorful. The sautéed cabbage brings a slight sweetness and crunch, while the feta adds a creamy, tangy kick. With the richness of eggs, this dish is a great way to start your day with protein and vegetables in one easy meal. You can experiment with other cheeses or add extra veggies like tomatoes or onions to suit your taste.

Cabbage and Quinoa Breakfast Salad

For a refreshing and wholesome breakfast, this cabbage and quinoa breakfast salad is a great choice. Packed with fiber, protein, and vitamins, this dish is perfect for those looking for a lighter yet fulfilling breakfast that’s both savory and nutritious.

Ingredients:

• 1 cup cooked quinoa
• 1 cup shredded cabbage (green or purple)
• 1/4 cup diced cucumber
• 1/4 cup diced tomatoes
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine the cooked quinoa, shredded cabbage, diced cucumber, and diced tomatoes.
2. Drizzle olive oil and lemon juice over the salad and toss everything together.
3. Season with salt and pepper to taste.
4. Garnish with fresh parsley and serve chilled or at room temperature.

This cabbage and quinoa breakfast salad is a light, refreshing meal that’s perfect for a healthy start to your day. The quinoa provides a satisfying base of protein and fiber, while the cabbage adds a crunchy texture and essential nutrients. The cucumbers and tomatoes bring freshness, and the lemon dressing ties everything together. It’s a great option for meal prepping, and you can enjoy it as a quick, filling breakfast or a light lunch.

Cabbage and Potato Breakfast Gratin

This creamy cabbage and potato breakfast gratin is a comforting, indulgent dish that’s perfect for a weekend brunch or a hearty breakfast. With tender cabbage, thinly sliced potatoes, and a rich cheese sauce, this gratin is both satisfying and delicious.

Ingredients:

• 2 large potatoes, thinly sliced
• 1 cup shredded cabbage
• 1/2 cup grated cheese (cheddar, Gruyère, or Parmesan)
• 1/2 cup milk (or plant-based milk)
• 1 tablespoon butter
• 1 tablespoon flour
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh thyme or rosemary for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with butter.
2. In a small saucepan, melt butter over medium heat and sauté the garlic for 1 minute.
3. Add the flour and cook for another minute, whisking constantly to form a roux.
4. Gradually add the milk, whisking until the sauce thickens. Season with salt and pepper.
5. In the prepared baking dish, layer the sliced potatoes, shredded cabbage, and cheese sauce, finishing with a layer of cheese on top.
6. Cover the dish with foil and bake for 30-35 minutes, until the potatoes are tender.
7. Remove the foil and bake for an additional 10 minutes, until the top is golden and bubbly.
8. Garnish with fresh thyme or rosemary and serve warm.

The cabbage and potato breakfast gratin is a rich and comforting dish that combines the earthy flavors of potatoes and cabbage with a creamy cheese sauce. The layers of tender potatoes and cabbage create a satisfying texture, while the cheese adds richness and depth to the dish. It’s a perfect breakfast for a chilly morning or for serving to guests during a brunch. You can easily make this dish ahead of time and bake it when you’re ready to serve.

Note: More recipes are coming soon