by Henry Gould – Feb 25th, 2021
Cabbage slaw? Great. Braised red cabbage? Lovely. But… crispy fried cabbage….??????? NEXT LEVEL.
Anything from the cruciferous vegetable family that gets cooked at high heat with oil seems to get more and more delicious.
What are cruciferous vegetables?
- Cabbage (red, white, napa)
- Brussel Sprouts
- Bok Choy
This recipe is basically what can substitute as a healthy lunch or dinner when you quite literally have nothing left in the fridge. Both cabbage and eggs will last for weeks without going bad, so they’re always good to keep on hand for that last-minute dinner when you can’t bear the thought of another Uber Eats delivery.
Za’atar is a Middle Eastern spice blend that can be purchased at any good speciality store, such as Jasmine Mediterranean Foods on Main St in Vancouver.
If you want to make it look like a little nicer, cook the cabbage and eggs separately, then plate the eggs on top when done. If you can’t be bothered, do it all in the same pan.
Crispy Za’atar Cabbage Sunny-Runny Egg(s)
- 1/2 small red cabbage, chopped thinly
- 2 eggs person (or as many as you like)
- Sea salt
- Extra virgin olive oil
- Chili flakes
Turn your broiler on. If you have a frying pan that can go in the oven then use that, otherwise opt for a baking sheet.
Spread the cabbage onto the pan / baking sheet and drizzle with olive oil. Stick under the hot broiler for ~5 minutes, then check. You don’t want it blackened (although a little is OK) but more of a brown and caramalized vibe. Toss around then stick back under the broiler for another 5 minutes, but keep an eye on it.
Once crispy and brown, season with salt and a generous amount za’atar spice mix.
If you’re doing the eggs separately, simply fry the eggs in hot olive oil, sunny side up, until done but with the egg still runny.
If you’re doing the eggs together with the cabbage, shuffle some of the cabbage aside to make little wells for each egg. Crack into the centre, then stick under the broiler until whites are set but the yolks are still runny.
Assemble on a plate and squeeze over some fresh lemon juice and a pinch of chili flakes.