Mince, Mince, Mince

My favorite breakfasts are eggs over cabbage or oatmeal over fruit. This morning I went for the eggs.

I have never been a great fan of cabbage. Sour Kraut is OK, Ruben Sandwich mmm…, Cole Slaw can be good, but cabbage in and of itself is not very appealing. I do cook with my family in mind, however, and so, over the years I have gotten used to using cabbage more. Cabbage is healthy. Cabbage is full of fiber. Cabbage takes the place of other bulk items that don’t have so much nutrition going for them; rice, pasta, potatoes.

The secret to using cabbage and enjoying it in my book is in how it is chopped. If you want to serve raw cabbage, it will be much more appealing if it is finely chopped. I think, the finer the better. Keep in mind, this is not true if you plan on cooking the cabbage. Cooking finely chopped cabbage will turn it into a mushy mess, but for a nice hill of cabbage under eggs,  finely chopped is the key.

First step, cut in quarters. Then cut out the core from one quarter and discard. Then remove any outside leaves that are wilted or brown. These just won’t make for an appealing presentation, though they won’t kill you. Next I lay the cabbage quarter on my cutting board with the long side facing me, and the cut, flat side facing away. Now, using a sharp (sharp!) eight or ten inch French knife, I work my way up the cabbage quarter, holding the cabbage with my left hand, knuckles turned out, finger-tips bent in, riding the side of the blade along my knuckles for accuracy. I slice as evenly and thinly as I can. I work my way up to the last bit of cabbage, then, turn it 90° and chop the last end in the same method.

This may seem like a long-winded description of an obvious technique, but, in my opinion how you cut is the most important first step to good cooking. 

Now – here’s today’s breakfast recipe.

Cilantro Eggs on Cabbage

Ingredients

4 Eggs
1/2 cup Yogurt
2 oz. Goat Cheese
1/4 Onion
1 Jalapeno Pepper
1/4 bunch Cilanto
1/4 head Cabbage
1 tsp Olive Oil
1 tsp Butter
Salt & Pepper to taste
2 slices good toast
1 Pear

Method

Finely mince and combine Onion and Jalapeno. Chop Cilantro leaves. Discard any larger Cilantro stems, but don’t worry too much about some stem. They taste fine, but can be a bit unattractive.

In a 6 inch skillet at medium heat melt butter and add olive oil. Add Onions and Jalapenos. Saute and Toss until onions are soft, but don’t brown.

While this is cooking, finely mince cabbage as described above. This is also a good time to put your toast in.

In a small bowl mix eggs and y0gurt. Blend thoroughly. Add crumbled Goat Cheese and Cilantro.

Cut your Pear in half long ways through the stem, then carefully cut out stem and seeds, retaining as much of the Pear as possible. Finely cut each half into eight or ten equal slices. Fan these on two plates.

Add Egg mixture to hot onions and jalapenos. Mix with rubber spatula. If the eggs stick. Live with it, but make a note to go out and buy a new egg pan for future breakfasts.

Toss minced cabbage together with a bit of something…soy sauce, vinegar, lime juice, salt, cayenne pepper, whatever. Just something to add a bit of flavor, then put half of the cabbage in a small hill on each plate.

When the egg mixture is cooked through, not too runny, not to browned if possible, not to dry, (it won’t be very dry because of the Yogurt) split the cooked eggs on the two plates right on top of the cabbage.

Butter Toast and serve. Quick!

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