Cabbage and Chipolata Breakfast Bowls

These Cabbage and Chipolata breakfast bowls are a beautiful way to start a winter morning. Delicious, filling and a healthy breakfast option.

In search of recipes to cozy up your breakfast this winter? This Cabbage and Chipolata Breakfast Bowl from the kitchens of Deliciously Indian is sure to warm up your cockles when the weather outside is less than hospitable. This breakfast bowl is flavoured with ginger, garlic and ground chilli and is a beautiful way to start the winter morning.

Cabbage is one of the most commonly found and inexpensive vegetables on the planet. It is cooked in many delicious ways across different cultures and each nationality has its own version of cabbage preparations. The Indians make subzi, the Aussies makes coleslaw, the Germans make Sauerkraut, the Koreans Kimchi and so on.

Cabbage can also make a great low-calorie option and is frequently recommended for people who want to lose weight healthily, although its worth noting that eating cabbage by itself is not nutritionally complete and should be eaten as a part of a balanced, healthy diet, not the main component!

According to United States Department of Agriculture, 100g of raw cabbage contains only 25 calories. Cooking the cabbage can decrease its calorie content slightly.

Cabbage is a good source of dietary fibre and can be used either as cooked or a raw part of many salads. I love mine raw, cooked and in soups.

Did you know that chilled cabbage leaves are traditionally used by breastfeeding women to relieve breast engorgement and pain? I am letting my little secret out, I know it helps from my own experience.

In this recipe, the cabbage is first cooked with ginger powder, garlic, chilli/paprika which gives a nice taste to the cabbage, then the eggs are added and quickly scrambled to give the cabbage a lovely finish. Serve with the smoky chipolatas and Roma tomatoes for a satisfying low calorie winter breakfast!!

Always use fresh cabbage if you are making these breakfast bowls, as fresh cabbage has better flavour. It is best served immediately after cooking.

STEP-BY-STEP INSTRUCTIONS

First collect all your ingredients –

  • Cut sausages into bite size pieces, halve your tomatoes, chop the onion, grate the cabbage and chop the garlic.
  • Measure your ginger, chilli/paprika powder, turmeric powder and have them ready on the bench.
  • Place the grated/descciated coconut ready to go in a small bowl.
  • Beat the eggs lightly and have them ready.
  • Have the mint leaves for garnish on the bench.

Step 1

Keep all ingredients ready to go including the tomatoes and beaten eggs

Step 2

Cook sausages and tomatoes. Remove and set aside in a warm plate

Step 3

Add onion and fry till light brown

Step 4

#ffffff

Add all other ingredients except eggs and combine

Step 5

Cook the cabbage to your liking

step 6

Add the eggs, stir throughly to combine

step 7

Cook for 1-2 minutes or until eggs are set

Cabbage and Chipolata Breakfast Bowls

step 8

Divide sausages, tomato and cabbage equally among bowls

step 9

Serve immediately garnished with mint leaves and coffee or tea

With these step-by-step instructions, you are sure to prepare these Indian style breakfast bowls, which will not only fill tummies but also be a healthy breakfast option!

I hope you give this recipe a try and love it!

If you have tried this recipe, I would love to hear your feedback. Please be sure to rate the recipe with a star rating and/or leave a comment below. If you want to see more recipe inspirations, you can follow me on Instagram @lavina_mendonsa.

Cabbage and Chipolata Breakfast Bowls

Cabbage and Chipolata Breakfast Bowls

Catherine Lavina Mendonsa
Flavoured with ginger, garlic, chilli or paprika, these Cabbage and Chipolata breakfast bowls are a beautiful way to start a winter morning.  Delicious, filling and a healthy breakfast option.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Breakfast, Brunch
Cuisine Australian, Indian, Modern Australian
Servings 2

Ingredients
  

  • 5 tbsp. oil
  • 4 chipolatas mini chicken sausages or any sausages of choice
  • 2-3 medium Roma tomatoes halved
  • 1 small onion chopped
  • 300 g-350g cabbage, core removed finely grated
  • ½ tsp. salt or to taste
  • ¾ tsp. ginger powder
  • 2 cloves garlic chopped
  • ½ tsp. chilli powder or smoked paprika or to taste
  • ½ tsp. turmeric powder
  • 3 tbsp. freshly grated or desiccated coconut
  • 2 eggs 140g, lightly beaten
  • Mint leaves for garnish

Instructions
 

  • Break sausage into pieces. Heat half the oil in a large heavy-based non-stick frying pan over medium-high heat. Add sausage pieces and tomatoes and cook for 5 minutes or until sausages are cooked and the tomato is cooked to your liking, gently turning the tomatoes a couple of times during cooking. Transfer to a plate lined with paper towel. Set aside.
  • Add the rest of the oil and fry the onion for 4 minutes or until lightly brown but not crisp. Add all the other ingredients except eggs and fry till cabbage is cooked to your liking. Add a dash of oil, if required. Add the eggs, stir thoroughly and cook until the eggs are set (approx. 1-2 minutes).
  • Divide the sausages, tomatoes and the cabbage equally between bowls, garnish with mint leaves and serve as breakfast/brunch. You may serve with toasted crusty bread if that’s what you prefer.

Notes

This makes two large breakfast servings or 4 brunch size servings with some crusty buttered bread.  
Keyword Australian Brunch, Breakfast, Breakfast bowls, Brunch, Cabbage, Indian breakfast, Indian Brunch, Sausage, Scrambled Eggs
Lavina with Deliciously Indian

Hi, I’m Catherine!

I’m all about creating tasty Indian dishes with whatever’s on hand, even when I’m short on time or budget. I love turning simple ingredients into flavorful delights. Join me on this culinary adventure where we’ll explore the magic of Indian cuisine, one delicious dish at a time!

My Favourites

Leave A Comment