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Put An Egg on It: Cabbage and Egg


The inspiration for this dish comes from my friend John, a vegetarian. We both love cabbage (savoy cabbage, please) sauteed with olive oil, salt and pepper. For me, it’s an ideal complement (especially red cabbage) to roast pork or chicken. In one of Alice Waters’ cookbooks, she makes a version of sauteed cabbage with duck fat that is heavenly.  John told me recently he often makes a meal out of this dish by placing a sunny-side up egg atop the roughage. Sounded lovely, especially this morning as the sun broke through my apartment rather boisterously. Sunny-side up eggs are ‘happy food’. They bounce. They giggle. It’s kinda like being at a nudie bar in the morning.


It made for a lovely breakfast. I also snuck a small dollop of chili oil underneath the egg which gave the dish a nice kick.

Sauteed Cabbage with Egg
Serves 4

1 large head of Savoy Cabbage, core cut out and cabbage thinly sliced (about a 1/2 inch thick)
Olive Oil
Salt and Pepper
4 eggs
A few pinches of fleur de sel

1. Saute cabbage on high heat with olive oil, salt and pepper. Cook until cabbage begins to slightly wilt.

2. While cabbage is cooking, crack for eggs into a nonstick pan over medium-heat. Cook eggs until whites begin to set and turn, uh, white. This should be no more than 2-3 minutes.

3. Remove cabbage and place equal portions on four different plates.

4. Place each cooked egg atop a mound of cabbage.

5. Sprinkle eggs with a tiny bit of fleur de sel and serve.

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