Roasted, runny-yolked cabbage.



Oh, cabbage.


What can I say about it, really? It’s a boring food. A not-looking-forward-to-it food. A who-brought-that-girl-to-the-party? food. Am I right? “Absolutely,” you say.

When I think of cabbage, I think of the big, slippery white panels of the stuff still floating at the top of a slow cooker, long after you’ve already taken out the lovely, stringy, briny hunks of corned beef, the tender bundles of skin-on potato — in short, the good stuff.

Cabbage is what you’re left with. It remains. It’s what you eat after you’ve already eaten all the tasty things on your plate — all the unctuous, meaty, more formidable bits — but are still finding yourself just a little bit hungry…


Is there butter somewhere? Maybe some salt would help.


Just kidding! Cabbage is amazing! Magnificent, really.


Remember last week when I said that I can make things disappear? Well, as it turns out, that’s not the only trick up my sleeve. I am a master of sleight-of-hand. Legerdemain. Black magic. Yeah, that’s right — I am a magician. I took that thing you love to hate and turned it into that thing you hate to love.


More cabbage, please.



Roasted, runny-yolked cabbage

Serves: 2-4


  • One head green cabbage
  • Three tablespoons extra virgin olive oil
  • One teaspoon red wine vinegar
  • One small handful of fresh thyme, roughly chopped
  • Two garlic cloves, finely chopped
  • 1/4 – 1/2 cup grated Pecorino Romano cheese
  • Sea salt + cracked black pepper (to taste)
  • Fresh eggs


  1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with foil and brush with a few drops of oil.
  2. Wash your cabbage well and remove its outer layer of leaves.
  3. Cut the core end off the cabbage and then continue slicing up the head in 1 inch pieces.
  4. Lay cabbage slices on baking sheet and drizzle with olive oil and red wine vinegar. Massage the liquids into the cabbage.
  5. Sprinkle the thyme and garlic on top of the prepared cabbage. Massage again. Salt and pepper to taste, and then give each slice a generous sprinkling of cheese.
  6. Roast for 45-55 minutes or until cabbage gets crispy and dry.
  7. Fry some eggs sunny-side-up, plate them on top of the cabbage, and let the runny yolks do what they do.

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