Cabbage and Rice Bowl AHP 623

1 small Cabbage
2 Eggs
1/2 cup Sushi Rice
Olive Oil
Celtic Salt
Red Pepper Flakes
Black Pepper
Kerrygold Butter

Rice Cooker or Pot
Cutting Board
1. Rinse 1/2 cup of rice and place in a rice cooker with 1 cup of water, flip the switch to cook and set aside. Alternatively, bring a pot of water with 1 1/4 cups of water to a boil, add the rinsed 1/2 cup of rice, reduce heat and cook for 20 minutes or until the water is absorbed.
2. Halve and thinly slice the cabbage. Add it to a skillet over medium heat with a drizzle of olive oil and pinch of Celtic Salt, red pepper flakes and black pepper. Cook for 15 minutes, adding more oil as needed until the cabbage is tender and delicious. Add 1/2 tbsp of Kerrygold butter and taste. Adjust seasonings.
3. Remove the cabbage from the pan and add another drizzle of olive oil. Crack each egg and cook for a minute on one side before flipping to the other. Cook to desired doneness.
4. Plate up the rice, top with cabbage, top with an egg and optional hot sauce. Serve!
Estimated time: 25 min
Prep Ahead: The cabbage and rice can be prepared in advance and reheated. The eggs are best fried and served immediately.

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