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Welcome to CP Nosh – a delicious recipe inspired by this week’s show. This week all of the guests took us to their favorite breakfast spots. From a greasy spoon down south to an upscale farm-focused restaurant in wine country, we ate a LOT of breakfast!
Many people contend breakfast is the most important meal of the day, but it’s something I’ve really had to adapt to over the years. Lately, I’ve been starting my day off with a focus on vegetables, adding a little protein for balance. Cabbage is a cruciferous vegetable, just like broccoli, kale, collards, turnips and MORE. Cruciferous veg are high in sulfur. Eating these natural compounds may help your body produce anti-oxidant and detoxification proteins, which in turn help to eliminate biohazards from your cells. Seriously! To learn more about how healthy cabbage is, check out my site.
This recipe and more FRESH ideas can be found in newly released book (as in JUST THIS WEEK!), Fresh Pantry. (This recipe shows up in my eBook - Fresh Pantry - CABBAGE. You can purchase it here for $2.99 and get it on your phone, tablet or computer for more awesome and healthful cabbage recipes.)
For the pancake, cabbage is briefly sautéed and added to beaten eggs for the ultimate breakfast meal. Topped with chopped cilantro, fresh green onions and a spoonful of fermented kimchi or sauerkraut, they are tremendously deliciously and seriously satisfying.
CABBAGE PANCAKES excerpted from Fresh Pantry - Cabbage, Skipstone Books 2013
2 tablespoons olive oil
1 cup shredded green cabbage
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons water
For Garnish - chopped cilantro, chopped green onion, kimchi or sauerkraut, OR kefir
In a small sauté pan (about 5 inches in diameter), set the olive oil over medium heat. When the oil has warmed, add the green cabbage, salt, and pepper to the pan and cook, stirring occasionally, until the cabbage is wilted and soft, about 10 minutes. In a small bowl, whisk together the eggs and water until well combined. Pour the mixture over the cabbage and tilt the pan to distribute the eggs evenly. Reduce the heat to low and cook until the pancake edges are firm, about 6 to 8 minutes. Using a large spatula, flip the pancake over quickly and continue cooking the other side until the eggs are just cooked, another 4 to 5 minutes. Serve immediately.
Amy Pennington is the host of Check, Please! Northwest and a well-known ingredient in Seattle’s food and restaurant scene. She’s also the author of Urban Pantry, Apartment Gardening and Apples: From Harvest to Table, and the e-book series Fresh Pantry. Read more of Amy’s work at amy-pennington.com and connect on Twitter, Facebook and Pinterest.