I’d take a big bowl of this cabbage over pasta any day.
It was inspired by my lovey friend Darya from Summer Tomato who is all about helping people get healthy and lose weight without dieting. A girl after my own heart!
Love the use of soy sauce here to season and add complexity without making the dish overtly ‘Asian’. I’ve written the recipe here to serve one, however it can be easily doubled to serve 2.
It’s up to you how finely you slice the cabbage. I like to slice as finely as I can so it cooks quickly and is easier to eat. But chunky can be good too!
carnivore - brown some chopped bacon before cooking the cabbage.
more substantial (carb lovers) - Serve on a bed or steamed rice. Or toss in some cooked noodles.
more substantial (low carb) - add another egg or serve with grated parmesan or chilli oil. A handful of roast almond or cashews is also nice. Or serve as a side to steamed, roast or pan fried chicken.
different veg - I’ve used white cabbage in the photo, however it’s especially good with red cabbage. Any cabbage will work. You could also use finely sliced kale, silverbeet, chard or collard greens. For silverbeet or chard slice and cook the stems first before cooking the leaves.
prettier - serve with fresh parsley or coriander (cilantro) leaves. Or some finely sliced green onion.
egg-free - cook cabbage and season with soy sauce. Serve with lashings of grated parmesan or as a side to cooked chicken.
Yes! Just cook as per the recipe. Will keep in the fridge for 2 weeks or can be frozen. To serve, warm gently in a pan with a little oil being careful not to overcook the eggs. The other option is to cook the cabbage ahead and then add the soy and eggs when you're ready to serve.
WINE MATCH: A nice cup of green or white tea.