Name: Eggs with Cabbage
Yield: Serves 4
Ingredients: 1 tablespoon fennel seeds; 150 ml (5 fl oz) soured cream; 8 eggs; 500 g (18 oz) ripe tomatoes, skinned and chopped; 1 garlic clove, finely chopped; 1 onion, thinly sliced; 2 tablespoons olive oil; 1 savoy cabbage, outer leaves removed, then halved, cored and shredded

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

This is a versatile dish that contains everything you want for a meal, and it’s very good too. You can ring the changes with the cabbage. I’ve come across this dish made with French beans, spring onions and even fennel, but I like it best with the cabbage.

Ingredients

1 savoy cabbage, outer leaves removed, then halved, cored and shredded
2 tablespoons olive oil

Method

Preheat the oven to 200°C/400°F/gas mark 6. In a pan that will go into the oven, put the cabbage, oil, onion, garlic, tomatoes and half of your fennel seeds. Cover the pan and set it over a medium heat for 20 minutes, stirring occasionally.

Remove the pan from the heat and allo