Red Cabbage Eggs
Eat! More! Cabbages (with eggs)!! Your wallet will thank you!
I've been obsessed with my cabbage era, and you should have your own. During the winter, when fresh produce is slim and barren like dating scene, cabbages are one of my favorite ways to inject some vibrancy and fun into my diet.
It also appens to be incredibly nutritious, affordable, and delicious-- the traits of a legend. Sauteeing the cabbage with warm spices like cardamom, cinnamon, and ginger brings out a little kick and amps up the natural sweetness it has. Add some eggs for shakshuka vibes and this is a one-pot meal you can make while you still have the spins
Red Cabbage Eggs
Yield: about 2 servings
Time: about 20 minutes
INGREDIENTS
1/2 head of red cabbage, thinly sliced (root removed)
3 tbsp butter or olive oil
1/2 red onion, thinly sliced
2 garlic cloves, minced
1/2 tsp cinnamon
1/2 tsp garlic powder
1/2 tsp ginger
1/4 tsp cardamom
salt, to taste (about 1/4 tsp to start)
juice of 1 lemon
1 tbsp granulated sugar
4 whole large eggs
sourdough, to serve
aji verde, to garnish
fresh parsley, to garnish
DIRECTIONS:
Prep the aromatics and veggies: Slice the cabbage in half and remove the stem from one haf. Slice it thinly horizontally. Set aside. Thinly slice red onion and mince garlic.
In a skillet, heat butter/olive oil over medium heat. Saute onion and garlic until softened, about 2 mins.
Add the spices and saute until fragrant. Add the cabbage and toss to coat in the spices; season with salt. The salt will draw out some moisture to help it cook down. Saute and cook for 5 to 6 mins, until wilted.
Add the lemon juice and sugar and 1/4 cup of water. Stir to combine and taste and adjust seasoning. Create 4 vessels in the cabbage layer then drop an egg in each one. Cover with a lid and cook for about 3 to 4 mins until the egg whites have set but the yolks are still jiggly.
Remove from heat and serve immediately. Garnish w/ aji verde, parsley, flakey salt, and pepper