Remove the core of the cabbage and shred it finely.

Heat half of the salad oil (1/2 tbsp) in a frying pan over medium heat. Add ground meat and salt and pepper, cooking until the meat changes color. Add cabbage and stir-fry until softened. Add Worcestershire sauce and 1/3 tsp salt, stir-fry for 1 minute, then remove from the pan.

Clean the frying pan and wipe dry. Heat the remaining salad oil (1/2 tbsp) over medium heat. Crack the eggs into the pan and cook to your desired doneness (sunny-side up).