Zesty Turmeric Cabbage & Pea Hash with Crispy Eggs
This Week 42 recommendation celebrates the humble cabbage, a budget-friendly autumn staple that is both nutrient-dense and incredibly versatile. By pairing it with warm spices and protein-rich eggs, we create a vibrant, filling meal that proves healthy eating can be both delicious and affordable.
Ingredients
- White or Green Cabbage1 large head
- Long-grain Rice300 g
- Frozen Green Peas200 g
- Yellow Onion1 large
- Garlic3 cloves
- Fresh Ginger1 tbsp
- Turmeric Powder1 tsp
- Cumin Seeds1 tsp
- Large Eggs4 stk
- Vegetable Oil3 tbsp
- Salt and Black Pepper to taste
Instructions
Rinse the rice under cold water until clear. Boil in salted water according to package instructions until fluffy. Drain and set aside.
Finely shred the cabbage into thin strips. Thinly slice the onion, and mince the garlic and ginger.
Heat 2 tablespoons of oil in a large skillet or wok over medium heat. Add the cumin seeds and fry for 30 seconds until fragrant. Add the onion, garlic, and ginger, sautéing for 3-4 minutes until softened.
Stir in the turmeric powder followed by the shredded cabbage. Increase heat slightly and cook, stirring frequently, for about 8-10 minutes until the cabbage is tender but still has a slight bite. Add a splash of water if it sticks.
Toss in the frozen peas and cook for another 2 minutes until bright green. Season generously with salt and black pepper to bring out the earthy flavors.
In a separate small non-stick pan, heat the remaining tablespoon of oil. Fry the eggs sunny-side up until the edges are crispy but the yolks remain runny.
Divide the rice among four plates, top with a large portion of the turmeric cabbage hash, and place a crispy fried egg on top of each serving.
Save recipe in Veloop
