Cabbage Halloumi Skillet

A simple, low-glycemic skillet dish with shredded cabbage, halloumi, and fresh lemon for a light, vegetarian meal.

Ingredients

  • 1 medium cabbage, shredded (for two portions)
  • 2 carrots, grated
  • 200 g Halloumi, cut into 1 cm cubes (use low-fat if available)
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 Tbsp olive oil (or use a low-fat spray alternative)
  • 2 eggs (optional, for a creamier finish)
  • Zest and juice of 1 lemon
  • Fresh parsley, chopped
  • Black pepper to taste

Instructions

  • Heat 1 Tbsp olive oil in a skillet over medium; add Halloumi cubes and fry until golden on all sides. Remove and set aside.
  • In the same pan, add remaining oil, then onion and garlic; sauté 3 min until translucent.
  • Add shredded cabbage and grated carrot; cook 7–8 min, stirring occasionally, until most moisture has evaporated and vegetables are tender.
  • Return Halloumi to pan; stir in lemon zest and juice, season with pepper.
  • If using eggs, make wells in the mixture, crack eggs in, cover for 2 min until just set, then gently fold through.
  • Sprinkle parsley over the top and serve hot.

Notes

  • Pan-frying Halloumi separately ensures it stays crisp and prevents the dish from becoming watery (improves on the previous “watery” issue) (Fritz).
  • Lemon brightens the flavors without adding spices (Fritz).
  • Scaled ingredients for two portions to make it more substantial (Fritz).

Calories estimate

Approximately 450 calories per serving (based on low-fat options; includes optional eggs).