A quick and unusual way to enjoy cabbage. #putaneggonit
I’ve got to be honest. There has never been a day when I’ve thought to myself, “I can’t wait to have some cabbage.”
Cabbage and I just don’t have that kind of relationship.
I like it just fine in the occasional few bites of coleslaw, although I’m super picky about coleslaw and if I don’t like it after one bite, I won’t eat anymore.
I like it just fine in the occasional stir-fry, where it easily picks up other flavors from the dish.
And I like it just fine when it’s stuffed, but the kids don’t and it’s just too much work to make just for me.
… now seeking applicants to share stuffed cabbage with …
But I never stop and think about cabbage.
All that being said, it, of course, does have some health merits that are worth an eat every now and again (one of the more nutrient-packed vegetables, it is said to be an anti-inflammatory, have tons of Vitamin C and may even help prevent cancer) … so here we are.
The recipe for this cabbage could not be simpler.
Top with a runny egg.
Because while I may not regularly sing the praises of cabbage, I do, however, think a runny egg makes everything awesome.
When in doubt, just #putaneggonit.
Hungry for more cabbage recipes?
These Dominican Chimi Burgers are ridiculously awesome.
Garlic Roasted Cabbage with Sunny Side Up Eggs
Recipe courtesy of Cate O’Malley
1 (approx 2lb) head of green cabbage, cut into 1? thick slices
1-2 tablespoons extra virgin olive oil
3 large garlic cloves, smooshed
freshly ground black pepper
spray olive oil or non-stick cooking spray
Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage, and then cut cabbage into 1″ thick slices.
Rub both sides of the cabbage sliced with smooshed garlic pieces.
Brush the olive oil on both sides of the cabbage.
Sprinkle each side with kosher salt and freshly ground black pepper.
Roast in the oven for 30 minutes. Carefully flip the cabbage steaks over and roast for an additional 30 minutes until edges are brown and crispy. Top each slice with a sunny side up egg.