This sautéed honey mustard cabbage bowl is a perfect detox breakfast, lunch or dinner. Cabbage is not only insanely good for you but it simply tastes amazing as well.
Another winner from Jen Rice’s Sugar Soil stable…I’ve included the whole recipe here because I’ve had trouble getting it to show on the Sugar Soil site…very simple, very fast, very yum…
2 tablespoons of apple cider
1 tablespoon of mustard
3 tablespoon of olive oil
1 1/2 tablespoons of honey
1/2 head of cabbage chopped into bite-size pieces.
An onion chopped
One large egg
One avocado diced
Combine the vinegar, mustard, 1 tablespoon olive oil, honey and apple cider together and set aside.
Over a medium heat add 1 tablespoon of olive oil, the cabbage and the onion to a skillet and sauté for 5 minutes.
Pour the mustard sauce over the cabbage and mix well, turning the heat to low and cook for about 5-7 more minutes.
While you are cooking the cabbage, fry or poach your egg in another pan.
Place the sautéed cabbage in a bowl with the egg and avocado on top.
Easy as an easy thing…reversing the quantities of honey and mustard will give you the same less sweet and with more of a mustard ‘bite’…
Yesterday’s leftovers on black rice that I soaked overnight before cooking this morning…I used a very small pan to poach the egg and then realised that I don’t have a scoop small enough to slide the egg from the pan…hence the semi-deconstructed look…
Of the two variations, I think I prefer the more mustardy version with rice: cabbage, mustard and honey for flavour, avocado of textural contrast and the rice for bulk.
As I type, I notice that I forgot to do the avocado this morning…a mission now for whatever tomorrow’s breakfast will be…