My Irish Pappy's Cabbage
2 Tbspvegetable oil, olive oil, or your choice of oil
1small head of cabbage
1/2small peeled onion
3large, fresh, raw eggs
·salt and black pepper to taste
How to Make My Irish Pappy's Cabbage
- Begin by cutting the head of cabbage in half. Remove core. Place one half cut side down and thinly shred cabbage or run over a mandolin (you want it to be about the same thickness as cole slaw)
- Next, peel and cut the onion in half and slice or run over a mandolin into slices the same as the cabbage.
- Break the eggs into a small bowl and lightly beat with a fork. Set aside.
- In a large, deep skillet, with a lid, heat the 2 Tablespoons of oil over med. to med-high heat. Add the cabbage and onions. Stir a little; as best you can. The vegetables should be piled high; it will cook down with the next step.
- Add the water and cover and let cabbage and onions cook down a bit. This should only take a minute or two. Remove lid and add salt and black pepper to taste. Stir-fry the cabbage until it begins to brown a little.
- Push the cabbage to the sides of the pan, making a clear spot in the middle of the pan. Pour the beaten eggs into the center and stir to scramble/cook to medium doneness. (You may want to add a tiny bit of oil to the center, depending on your pan, to help the eggs not stick)
- Once the eggs have cooked, stir everything together to distribute the egg within the cabbage. Taste for seasoning; add salt and pepper to taste. Spoon into a bowl. Enjoy!