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
- 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
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with foil and brush with a few drops of oil.
- Wash your cabbage well and remove its outer layer of leaves.
- Cut the core end off the cabbage and then continue slicing up the head in 1 inch pieces.
- Lay cabbage slices on baking sheet and drizzle with olive oil and red wine vinegar. Massage the liquids into the cabbage.
- 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.
- Roast for 45-55 minutes or until cabbage gets crispy and dry.
- Fry some eggs sunny-side-up, plate them on top of the cabbage, and let the runny yolks do what they do.