Recipe: Garlic Roasted Cabbage with Sunny Side Up Egg

by Cate on September 24, 2014

A quick and unusual way to enjoy cabbage. #putaneggonit

Garlic Grilled Cabbage with Sunny Side Up Egg-001

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.

Slice.

Roast.

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.

See Exhibit A. Exhibit B.

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

Ingredients

1 (approx 2lb) head of green cabbage, cut into 1? thick slices
1-2 tablespoons extra virgin olive oil
3 large garlic cloves, smooshed
kosher salt
freshly ground black pepper
spray olive oil or non-stick cooking spray

Directions

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.

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{ 3 comments… read them below or add one }

Joanne September 25, 2014 at 6:54 am

Putting an egg on it can definitely get me excited about a vegetable. Any vegetable. Even cabbage.
Joanne recently posted..Roasted Red Pepper Soup with Corn and Feta

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Meg September 25, 2014 at 1:30 pm

I love cabbage — a carry-over from my Polish grandmother who cooked it constantly when we were growing up, I think! And lo and behold, I have half a head just chillin’ in my fridge right now. :) Know what I’m making with dinner tonight. Thanks, Cate!
Meg recently posted..Fall on the desert island

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Laura McKnight Barnett October 1, 2014 at 12:36 pm

Oh yum!!!!this looks awesome

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