The other day I was cleaning out the fridge when I came upon one half a head of green cabbage. I had used the other half in my yummy vegetable soup. And since Mr. G.Q. HATES cabbage, I knew this veggie was destined to be a meal for me alone! The recipe for the sautéed cabbage is based on one by the Barefoot Contessa, with a few additions of mine. Here’s how I made it:
Sauteed Cabbage with Sunnyside Up Eggs!
–2 large eggs,
!/2 half a head of green cabbage, cut into ribbons
-one piece of Trader Joe’s Sprouted Sour Dough bread
-one tablespoon of caraway seeds
-Kosher salt and freshly ground pepper
- In a medium sized skillet, melt one to two tablespoons of butter. Add in the cabbage and saute until tender, about five minutes.
- Remove from heat and season with salt and pepper to taste.
- Add in the caraway seeds, and cover until eggs are ready.
- Toast the bread and butter when done.
- In a small non-stick skillet, melt one to two teaspoons of butter on low. Add in the eggs. Cover and cook until done, about three minutes.
- Plate everything together as above.
I love the textures and flavors of this meal. Another fun addition to the cabbage would be golden raisins. I would stir them in at the end. I should have opened this post by saying that sautéing the cabbage imparts a much milder flavor than the usual boiled approach that we’re all accustomed to from St. Paddy’s Day. But I’ll bet after you try this recipe, I will convert you to this method. Let me know if you like it. Thanks!