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.
Charred Cabbage Nests
- 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
- 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.
- While the cabbage is cooking, prepare your plate by smearing a dollop of lemon aioli across the plate.
- 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.
- 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.
- 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.