Roasted potatoes, sautéed cabbage and shallots, and puffy scrambled eggs combined for a tasty morning--or evening--meal in one. A tasty way to start off your day--with vegetables.
This is not a fast meal, and would be terrific for a weekend breakfast, or lunch or even Breakfast for Dinner if you like. For us it's another way to eat more veggies, and an unusual name that just stuck with me. I mean, the idea of cabbage and potatoes together is a classic one. And in our house, cabbage and potatoes for breakfast is not too unusual when we're getting cabbage in the Community Supported Agriculture (CSA) farm share.
But to throw it all in a bowl and call it a salad is different for me. I got the idea on a walk [I walked a half marathon last year and recently signed up to do it again--hopefully with my spouse this time] while mulling over what to do with a cabbage. I'd been seeing salad recipe round ups, and it just hit me that fixing our cabbage-for-breakfast, with a few modifications, would equal a Breakfast Salad.
NOTE: I created this recipe to be gluten free through my choice of ingredients. Check labels to confirm that your products are also gluten free. Good sources for determining that your products are gluten free can be found here:
fat of your choice (I used olive oil and bacon grease)
4 to 6 large new potatoes (I used farm share red potatoes)
a healthy pinch of salt (½ teaspoon) and several grinds of pepper (¼ teaspoon) plus more to taste
4 eggs (the ladies are laying again--woot!)
¼ cup chopped shallots (or leeks or mild onions)
4 cups sliced cabbage
½ cup chopped parsley
Preheat the oven to 400 degrees. Cut the potatoes. I cut mine in half, which took longer to roast and meant we needed to use knives to eat our salad. You could cut them into bite size pieces if you like.
In a large bowl toss potatoes with 1 to 2 teaspoons of fat (I used olive oil), a healthy pinch of salt, and several grinds of pepper. Spread out on a rimmed baking sheet and roast for 20 to 40 minutes (depending on the size of your potato pieces) turning after about 15 minutes and roasting until crispy around the edges and soft when you poke a fork into them.
While the potatoes are roasting, prep the other vegetables. Preheat a large skillet over medium heat, and add 2 to 3 teaspoons of bacon grease (or the fat of your choice). In a small bowl beat the eggs and pour into prepared skillet. Leave them undisturbed while they puff up, for 4 to 5 minutes, then flip the whole mess over and cook on the other side for 2-3 minutes until set. Remove eggs to a cutting board, chop into bite sized pieces, and cover to keep warm. Add another teaspoon or two of fat to the skillet. Sauté the shallots for 2-3 minutes until they start to soften, then add the cabbage, flipping it around to coat with fat. Sauté the cabbage until it is wilted but still has a bit of crunch (our preference), about 5 to 8 minutes. In a large bowl layer the sautéed cabbage and shallots, the roasted potatoes, and the eggs. Scatter parsley across the top, toss, and serve with salt and pepper on the table so everyone can season to taste.