When I was a young girl, Nana and Nanu (Maltese for Grandfather) would often have eggy cabbage for lunch. Sometimes they would have it with toast, other times as is. Every now and then, I still make it when I have cabbage in need of use. I cant tell you if it is a traditional Maltese dish or not. Perhaps some of my Maltese readers will know. If you do, please leave me a comment!
[ SERVES: 1 | TIME: 20 MIN | COST: <$4 | My RATING: 3/5 ]
1 handful of shredded cabbage.
2 free ranged eggs per serve
2 tablespoons vinegar
few shavings of peccorino cheese
salt and pepper to taste
- Shred the cabbage as thinly as possible. Bring a saucepan of water to the boil before adding the vinegar, a pinch of salt and the cabbage. Allow to boil until tender. Drain well.
- In a bowl, beat eggs with generous amounts of (salt to taste) and pepper.
- Heat a frying pan with a little oil. Pour your egg mixture into the pan before adding your drained cabbage. Gently mix through once to ensure its incorporated before spreading out and allowing it to set with the aid of a lid. Top with a few shavings of a hard cheese such as Romano or peccorino.
- Serve and eat immediately!
- The thinner and more consistent your cabbage, the better the end result.
- Don’t over boil your cabbage. It should not lose colour, should remain crisp but be tender and tasty.
- Diabetic Note: There isn’t much in the way of carbohydrates in this dish, so be aware of this short coming, diabetics! You will definitely need to have some fruit or bread with this dish to lift the exchange points for insulin dependant diabetics.
- Ethical Note: I only ever use free ranged eggs. The taste is better, and the chickens that produce them live far better lives. An extra dollar or two is a small price to pay for such an ethical decision. (I actually intend on writing an article about egg ethics soon, so stay tuned!)