Stuffed Baby Cabbages, Topped With Eggs
Baby Green Cabbage Cups Topped With Eggs
Today (23.11.2009) at lunch time, I was sitting and thinking about what to do with these two lovely baby cabbages that I had bought. I needed to have some protein to go with the cabbage too. After a little bit of head scratching, this is what I came up with and it was very tasty too! You can experiment with other filling, even meat/fish fillings. Serves 2
2 baby green cabbages
1 small tomato, de-seeded and chopped finely
1/2 red onion, chopped finely
1 green chilli, chopped finely
4 tbsp. approximately cheese, grated. I used some left over Stilton, but you can use any cheese of choice.
Olive oil to drizzle
Switch oven to 200ï¿½C, 400ï¿½F or Gas mark 6.
Hollow out about 1 1/2 inches or 3.5-4 cm from the centre of each cabbage, making cabbage into a cup.
Place in a microwave steamer with a little water at the bottom and steam on full for about 6-7 minutes, until the cabbage feels a little soft, but not soggy. You can steam them in a cooker top steamer or even boil very carefully.
Chop other vegetables and grate cheese. Place them in a bowl, sprinkle a little freshly grated black pepper and salt and mix.
Spoon 1/2 of the mixture into each cabbage cup. Press into the cabbage, so you have enough space left for an egg.
Break one egg into each cabbage cup, on top of the onion, tomato, cheese mix.
Sprinkle a little salt and pepper on top of the egg.
Sprinkle some grated cheese on top.
Drizzle with a teaspoon full of olive oil onto each egg.
Drizzle some oil onto the cabbage leaves as well.
Cook in a preheated oven for ten minutes, until egg white is set but still has a soft, yellow centre, which oozes out as you cut through it.