Anna Williams
Hands-On Time
15 Mins
Total Time
45 Mins
4 servings

This easy vegetarian dinner is so satisfying. A head of cabbage becomes deliciously crispy and rich with savory umami flavor. Few vegetables are as dramatically transformed by roasting. Paired with potatoes and a spicy almond dressing, a runny egg yolk, and a generous sprinkling of parmesan, this is the type of dish that warms the soul on a cold night.

How to Make It

Step 1

Preheat oven to 425°F. Arrange cabbage wedges and potatoes on 2 rimmed baking sheets. Drizzle each sheet with 2 tablespoons oil and gently turn and toss to coat. Season each sheet with ¾ teaspoon salt and ¼ teaspoon black pepper. Roast until bottoms of cabbage are browned and potatoes are tender, about 30 minutes.

Step 2

Meanwhile, mix almonds, crushed red pepper, 4 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon black pepper in a small bowl; set aside.

Step 3

Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Crack eggs into skillet; season with remaining ¼ teaspoon each salt and black pepper. Cook until whites are set and edges are crisp, about 2 minutes.

Step 4

Serve eggs on top of cabbage and potatoes. Top with spicy almond relish and cheese.

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