Authentic home cooking from Indonesia, with US measurements. 
Scrambled Eggs with Cabbage and Carrots
This dish is a childhood memory of mine. It was my mother's go-to quick breakfast because it didn't take long to cook. When I got married, I introduced it to my husband, and thankfully, he liked it. It's an easy, quick recipe that's still nutritious.
Scrambled Eggs with Cabbage and Carrots
This dish is a childhood memory of mine. It was my mother's go-to quick breakfast because it didn't take long to cook. When I got married, I introduced it to my husband, and thankfully, he liked it. It's an easy, quick recipe that's still nutritious.
Open in Cookpad AppSteps
- 1
Thinly slice the cabbage and carrots.
- 2
Crush the garlic.
- 3
Sauté the garlic until fragrant.
- 4
Add the carrots and cook until half done. Then push them to one side of the pan.
- 5
Pour the beaten eggs into the other side, stirring until scrambled.
- 6
Once the eggs are no longer wet, add the cabbage. Stir well.
- 7
Add sugar, salt, ground pepper, and mushroom bouillon powder to taste. Adjust seasoning. Ready to serve.
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