Charred Cabbage Nests

I know. Cabbage for breakfast seems weird. But trust me on this one. It’s comforting, filling and the lemon aioli gives a nice contrasting zing. You’ll feel full all morning, but without the sluggishness that usually accompanies a big breakfast.

The secret to this recipe is letting the cabbage saute in the pan for 5-10 minutes without disturbing it. It’s going to smoke a bit, and that’s ok. Just turn on your stove fan or crack a window. It’s worth it. Try to find small green cabbage heads for this recipe. If you can’t, you can always slice the cabbage into 1 inch thick disks instead.

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Charred Cabbage Nests

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Nutrition per portion

    Ingredients
    • 2 Tbsp Avocado Oil
    • 1/2 Head of a Small Green Cabbage (cut in half, making sure to not include the core)
    • 1 Tbsp Salted Butter
    • 1 Large Egg
    • 2 Tbsp Lemon Aioli
    • 2 Tbsp Soft Feta
    Method
    1. Heat a cast iron skillet or heavy fry pan on medium-high heat. Add the avocado oil, and once shimmering, add the cabbage half cut side down to the skillet. Place a lid over the pan, a bit askew, so a little bit of steam can emerge. Do not touch the cabbage for 10-15 minutes, otherwise, you risk not getting a nice charing.
    2. While the cabbage is cooking, prepare your plate by smearing a dollop of lemon aioli across the plate.
    3. After 10 minutes of cooking, use a skewer to poke the top to test the doneness. It should still have a bit of a bite to it, but should no longer feel uncooked. If it feels uncooked, keep the lid completely on the skillet and continue cooking for 5 minutes.
    4. Add a dollop of butter to the top of the cabbage and cook for another 2 minutes with the lid on, until the cabbage feels a little soft when poked with a skewer. Remove from the skillet and place on the plate, resting in the lemon aioli.
    5. Fry your egg to your liking in the skillet and when done, drape over the cabbage and sprinkle with soft feta. Serve with a little fresh ground pepper and salt.

     

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