Roasted Cabbage Bowls With Quinoa and Soft-Boiled Eggs
Nutty quinoa dotted with raisins, roasted cabbage and softboiled eggs is a simple meal that works for breakfast, lunch or dinner. This recipe intentionally makes lots of extra cabbage,
Makes 2 servings
FOR THE CABBAGE: 1 small head cabbage (2 pounds), any kind, halved, cored and thinly sliced 2 tablespoons olive oil
1⁄2 teaspoon fine salt Freshly ground black pepper
FOR THE QUINOA:
1 cup water
1⁄2 cup quinoa, preferably red
1⁄3 cup raisins, preferably golden
⁄2 teaspoon fine salt
1
2 large eggs 2 tablespoons red wine vinegar Furikake, for serving so you can use it in meals throughout the week. Add it to salads or soups, use it as a side for sauteed fish or roasted chicken, stuff it into a wrap or serve it with rice and a protein.
Position a rack in the middle of the oven and preheat to 425 degrees.
Spread the cabbage on a large, rimmed baking sheet. Drizzle with olive oil and sprinkle with salt. Season with a few grinds of black pepper, toss lightly and place in the oven. Roast for 15 minutes. Using tongs, toss the cabbage a bit, and then roast for another 10 minutes, or until some of the cabbage is wilted and silky and some is crisp and brown.
Make the quinoa: Meanwhile, in a medium saucepan over high heat, combine the water, quinoa, raisins and salt. Bring to a boil, then cover and decrease the heat to the lowest setting. Cook until the quinoa is tender, about 15 minutes. Remove from the heat and keep covered.
Bring a small saucepan of water deep enough to cover two eggs to a boil over high heat. Add the eggs to the water and cook to your liking: 6 minutes for soft-boiled, 8 minutes for hard-boiled. Drain, rinse the eggs under cold water until cool enough to handle, then peel and halve.
When ready to serve, toss the quinoa with the vinegar and portion about 1 cup of quinoa mixture per bowl. Top with about 1 cup of cabbage and a halved egg. Sprinkle with the furikake, and serve.
Variations:
- No quinoa? Try brown rice or couscous, noting that cooking time will vary.
- Not a fan of raisins? How about dried cranberries or diced dried apricots? You could also stir in diced fresh apple after cooking the quinoa, along with the vinegar.
- Can’t find furikake? Freshly cracked black pepper and toasted sesame seeds make a fine substitute. You could also try another spice blend of your choosing, such as za’atar.
Per serving (1 cup quinoa, 1 cup cabbage, 1 egg): 547 calories, 21 g total fat, 4 g saturated fat, 186 mg cholesterol, 602 mg sodium, 76 g carbohydrates, 16 g dietary fiber, 31 g sugar, 19 g protein