Here’s an easy, satisfying supper for about 50 cents a serving–and more than a day’s supply of vitamins C and K. For a slightly heartier meal, make it with two eggs per person, or accompany with a small serving of egg noodles.
1 half head of green cabbage
1 tablespoon unsalted butter
2 tablespoons olive oil
Salt and pepper
1. Preheat oven to 400 degrees F.
2. Remove core from cabbage and place cut side down on cutting board. Cut into 1 inch strips and then crosswise into 1 inch squares.
3. Heat butter and oil in an oven proof skillet–cast iron, if you’ve got one. When oil is hot, add cabbage to skillet along with a sprinkle of salt and pepper and stir with a large spoon to coat evenly. Place in oven.
4. Roast cabbage for about 40 minutes, stirring once half-way through, until browned and caramelized.
5. Using a spoon, create two circular “nests” in the cabbage, exposing the surface of the skillet. Carefully crack an egg into each, sprinkle with salt and pepper, and return pan to oven.
6. Bake 5 minutes longer for soft-cooked eggs; 10 minutes for hard-cooked.
Nutrition Information per serving: Calories 319, fat 24g, saturated fat 7g, carbohydrate 18g, fiber 8g, added sugar 0g, protein 10g.