I was not sure this dish was going to turn out how I’d planned it to. I’m still on a Sri Lankan / curry kick, wanted to make some noodly cabbage, and thought I remembered seeing eggs with cabbage somewhere on the Internets or on a menu. Maybe. I’m glad I took a chance. This turned out fabulous.
Gluten-free, paleo, keto, vegetarian
Curried Cabbage with Eggs
1/2 small head cabbage (about 3 cups when cut into thin ribbons)
1 Tbsp. ginger garlic paste
1/2 red onion (about 1/2 cup diced)
1 Tbsp. madras curry
1/2 tsp. chili flakes
2 – 3 Tbsp. fat of choice (I used ghee)
Juice of 1/2 lime
Cut your cabbage into ribbons and dice the onion.
Heat 2 Tbsp. fat in a large pan over medium. Add the cabbage, salt, and sautee until slightly browned – about 5 – 7 minutes.
When the cabbage is browned, push to the side and add the remaining Tablespoon fat, onion, curry powder, ginger garlic paste, turmeric and a bit more salt. Stir together and let go 1 – 2 minutes.
Stir into the cabbage and cook an additional 4 or 5 minutes or until the onions are soft and the cabbage is to your liking.
Take off the heat, sprinkle with the chili and stir. Toss with a couple cranks salt and the lime juice.
Place in a bowl and set aside while you make your eggs.
For The Eggs
1 Tbsp. fat of choice (I used ghee)
1 tsp. ginger garlic paste
1/2 tsp. yellow mustard seeds
1/2 tsp. turmeric
1 tsp. madras curry
Put the pan over medium-low heat. Add the fat, ginger garlic paste, mustard seeds, turmeric and curry and cook 1 – 2 minutes or until bloomed (fragrant).
Break the eggs into the pan and softly scramble until almost dry. Cut the heat.
Add on top of the cabbage and serve.
Makes 1 dinner sized serving or can stretch for 2 for lunch