Step 1

Finely chop the 1/2 head of cabbage and place it in a large bowl. Toss with 1 teaspoon sugar, a pinch of salt, and 1 tablespoon lemon juice. Let it sit for about 10 minutes to help soften the cabbage.

Step 2

Heat 2 tablespoons olive oil and 50g butter in a large skillet over medium heat.

Step 3

Add 1 finely chopped onion and cook until translucent, about 5 minutes.

Step 4

Add 1 medium grated or thinly sliced carrot and cook for 2-3 minutes until slightly softened.

Step 5

Pour in 50ml tomato juice and cook for another 2 minutes. Season with salt, pepper, and paprika to taste. Stir in 3 tablespoons cream or sour cream.

Step 6

Add the shredded cabbage to the skillet. Cook, stirring occasionally, until the cabbage is tender and starting to brown, about 10 minutes.

Step 7

In a bowl, whisk together 4 large eggs, 2 minced garlic cloves, and a pinch of salt and pepper.

Step 8

Spread the cooked vegetables evenly in the skillet.

Step 9

Pour the egg mixture over the vegetables, ensuring it’s evenly distributed. Sprinkle with chopped dill or parsley.

Step 10

Reduce the heat to low and cook gently until the eggs are fully set and the edges are golden, about 10-12 minutes.

Step 11

Let the frittata cool for a few minutes. Slice and serve warm or at room temperature.

Step 12

Enjoy your stovetop cabbage frittata! If you try it out or have any questions, feel free to let me know.