Charred Cabbage - Lemon & Basi

+ poached egg

serves 2


1 medium head of purple cabbage

lemon vinaigrette – recipe p. 102

2 eggs – cage-free

fresh basil

Preheat the oven to 450 F / 230 C.

Line a baking sheet with non-stick silicone mat.

Chop a handful of basil leaves. Place in a small bowl with the lemon vinaigrette. Whisk and set aside.

Cut the cabbage in half through the core.

Cut each half into 4 wedges keeping a piece of the core for each wedge.

Place the cabbage wedges on the prepared baking sheet.

Cook in the preheated oven for 15 minutes.

Turn on the high heat grill. Continue to cook until charred – about 10 minutes.

Remove from the oven. Drizzle with some lemon & basil vinaigrette.

Bring a large pot of water to a boil. Reduce the heat to low heat.

Add 1 tbsp. salt and 2 tbsp. vinegar.

Crack one egg at a time into a small bowl and drop into the water.

Cook for 4 minutes. Remove the eggs with a slotted spoon onto a paper towel.

Divide the charred cabbage between 2 serving plates. Top with poached eggs.

Garnish with fresh basil.

Serve with a little sprinkling of crushed red pepper on top!

Excerpt From
shine vol.2
Sylvie Coulange
This material may be protected by copyright.