Need a quick, healthy, and delicious breakfast to kick-start your busy morning? This Cabbage, Ham & Cheese Sandwich is the perfect choice!

With just 10 minutes from prep to finish, it’s ideal for anyone—whether you’re a busy professional or a student. It’s nutritious, satisfying, and packed with flavor!

Ingredients (Serves 1)

Toast: 2 slices
Cabbage: 1/4 head (approx. 100g)
Eggs: 2
Lunch meat (ham or spam): 2-3 slices
Cheese slices: 2
Butter: 5g
Seasoning: A pinch of black pepper, salt (adjust to taste)

Step-by-Step Instructions

Prepare Ingredients
Wash the cabbage and drain it thoroughly before slicing it into fine strips. The finer you slice it, the better it will cook and taste.

Make Cabbage Egg Mixture
In a large bowl, combine the shredded cabbage with the two eggs. Add a pinch of salt and black pepper.
Use chopsticks or a whisk to mix everything well until the cabbage is fully coated in the egg mixture.

Cook the Lunch Meat
Heat a pan on medium-low heat without adding oil (since lunch meat already contains fat).
Add the slices of lunch meat and cook until the first side turns golden and crispy, then flip and cook the other side. Once done, set the meat aside.

Cook the Cabbage Egg Base
In the same pan, add the butter and heat it until it melts and starts to bubble.
Pour in the cabbage-egg mixture, using a spatula to spread it evenly.
Keep the heat on medium-low and cook gently until the edges start to lift slightly and the bottom is set.

Assemble the Sandwich
Cut the toast slices in half, making four rectangular pieces. Place two of the toast slices onto the still-soft cabbage-egg mixture.
Press down gently with a spatula so the bread absorbs the egg mixture. Flip the toast slices over once the egg mixture has set on the bottom.

Cook the Toast
Once the egg mixture is fully set, carefully flip the entire assembly so the toast side is facing down. Let it cook for another 10-20 seconds until the toast gets slightly crispy.
Fold the cabbage-egg edges over the toast to form a nice, even layer.

Add the Fillings
Once flipped, layer the cooked lunch meat on top of the cabbage-egg mixture. Then, place a slice of cheese on top.
Fold the sandwich in half to form a crescent shape.
Cook for an additional 1-2 minutes over low heat until the cheese is melted, and the sandwich edges are sealed tightly.

Serve & Enjoy
Once the cheese has melted and the sandwich edges are golden, remove it from the pan and serve hot.

Tips for Success

For Extra Crispiness: If you prefer a crispier texture, toast the bread slices in a toaster or oven at 180°C (350°F) for 1-2 minutes before assembling.

Low-Fat Version: Swap out the lunch meat for grilled chicken or shrimp, and use olive oil instead of butter for a lower-fat option.

Flavor Variations: You can add a pinch of chili powder, dried parsley, or a bit of ketchup to the egg mixture for extra flavor.

Prevent Burning: Keep the heat on medium-low throughout, especially when cooking the cabbage egg mixture, to avoid burning the base. Be patient—wait for the bottom to set before flipping.

This Cabbage, Ham & Cheese Sandwich offers a delightful combination of the fresh crunch of cabbage, the creamy egg, savory lunch meat, and rich cheese. It’s a balanced, nutritious breakfast that’s quick and easy to make, and ready in just 10 minutes. Perfect for fueling your day—give it a try today!