Believe it or not, we are moving once again. Not far though. To the other side of the hill. To the center of Los Angeles. To the same townhouse we lived in when the kids were little, during our first round in Los Angeles. After we left Tel Aviv, before we moved back to Mallorca. I know, I can 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 much more humble. I will definitely have to paint the old metal cabinets and walls. But also, I might have to use the dining area as an extension to the kitchen and use some of the space of the large living room as a dining area. Or maybe I’ll stick to simple recipes.
My brain is trained, from childhood, to feel comfortable in small kitchens. To the point that large kitchens are a challenge for me. If I ever become wealthy, I’ll be the only millionaire with a small kitchen. I would probably splurge on help, hire people that would clean after me. Maybe I should barter with people. I’ll cook, you’ll clean. That’s not a bad idea.
No wonder I always make frittatas, they are so easy to clean after. Not many dishes to wash. Leo, my eldest, would appreciate the effortlessness of this recipe. Since he left for college last year, he has been calling me for recipes. Last week he and Masha, his girlfriend, made my shakshuka recipe.
I know Leo doesn’t love cooked cabbage, but for some reason he loves my individual cabbage frittata. Most likely because the cabbage doesn’t have enough time to soften. Frittatas cook in less than 10 minutes . Leo isn’t the only one though. Many people who don’t like cooked cabbage love my cabbage frittatas. I know because it’s my most popular recipe on the blog, after sourdough. It’s 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.
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