Salted Cabbage and Turnips Bowl with Broth Poached Eggs
An Asian inspired bowl with broth poached cabbage and turnip greens topped with harissa and cumin roasted turnips and a broth poached egg. This makes a delicious, healthy, quick, and affordable meal.
Servings 2 servings
Ingredients
- 1 Bunch turnips with greens
- 1 tsp Harissa
- 1 tsp Cumin
- 1/4 tsp Italian seasoning
- 1 tsp Real salt divided
- 1 1/2 tbsp EVOO
- 1/4 Head green cabbage
- 2 tbsp the skimmed fat from bone broth broth can sub butter, lard or EVOO
- 2 Ladles of broth
- 2 Pasture raised eggs
- 2 grinds Black pepper optional
Instructions
- Preheat oven to 350
- Rinse turnips, separating greens from the root vegetable.
- Slice turnips into 1/2 inch squares and put on a baking sheet. Coat with spices, including 1/2 tsp of real salt and oil and massage onto every surface
- Bake at 350 for 10 minutes. Increase temperature to 500 and switch to broil.
- Cook another 5-6 minutes or until golden brown
- Meanwhile, chop cabbage into long shreds and salt with about 1/2 tsp of real salt and set aside.
- Rinse turnip greens, removing bottom stems where there are no leafy greens. Coarsely chop remaining greens using about 3-4 knife chops.
- Skim about 2 tbsp of the fat from top of bone broth, or use another fat of your choosing, and add to a large saute pan with broth.
- Bring broth and fat to a simmer and add salted cabbage. Then add turnip greens.
- Stir and cook down until both veggies are bright brilliant green. Do not overcook. This should take about 5 minutes.
- Tong greens into a bowl, making sure to allow the remaining broth to stay in the pan.
- Poach egg by cracking it directly into the remaining heated bone broth that was used to saute the greens.
- Salt and pepper egg and cover so that the egg poaches.
- Top greens with roasted turnips and poached eggs.
- Serve and Enjoy!