Believe it or not I’m walking on air… You know that song. Never mind. Believe it or not, we are moving. A G A I N. Not too far though. To the other side of the hill. To the same townhouse we lived in when our boys were little. In our first round in LA. Right after we left Tel Aviv, before we moved the second time to Mallorca. I know, it’s confusing, I barely follow myself.
The kitchen in that townhouse and the current one are probably about the same age but the one in the townhouse is smaller and older looking. I will have to do something with the vintage white metal cabinets, I painted myself when we moved there first time. The kitchen doesn’t have enough counter space that I might have to use the dining area as an extension, and use some of the extra large living room space for dining. Or maybe I’ll stick to frittatas and one-pot recipes.
About the recipe: My eldest doesn’t love cooked cabbage, but for some reason loves this cabbage frittata. It probably has to do with the fact that the cabbage doesn’t have enough time to soften and become mushy. Many people like this dish—it’s my most popular recipe on the blog, after sourdough bread recipe. It’s considered a breakfast dish, but we eat it at other times of the day.
Blah, blah, blah… let’s make it.
Large Cabbage Frittata
Ingredients
- 2 cups packed thinly sliced green cabbage
- 3 eggs
- ¼ teaspoon salt
- ¼ cup olive oil
- Harissa Mayo - optional
- 1 heaping tablespoon mayonnaise
- 1 tablespoon harissa
- 1 tablespoon lemon juice or 1 teaspoon apple cider vinegar
Instructions
- Whisk the eggs in a medium bowl. Add the cabbage and salt and toss well to coat the cabbage in the egg.
- Warm the oil in a large skillet on medium-high heat. Put the cabbage mixture in and flatten over the skillet. Lower the heat to medium and cook for 5 minutes. Flip with a spatula or two, cover with a lid and cook for 5 more minutes.
- Meanwhile mix the harissa mayo ingredients in a small bowl until smooth.
- Cut the frittata into pieces and serve.
