• Ingredients
  • 1 lb. thinly sliced cabbage
  • 3 chopped scallions
  • 3 eggs
  • 1 Tbsp. Dijon mustard
  • Salt and pepper
  • 2/3 cup gluten-free flour, or regular all-purpose flour
  • 1 tsp. baking powder
  • Olive oil
  • Shredded cheese (optional)

In a very large bowl, mix together the cabbage and scallions. In a separate small bowl, whisk together eggs, Dijon, and salt and pepper. Stir the egg mixture into the cabbage mixture until the cabbage is well coated. Sprinkle flour and baking powder over the top of the cabbage and stir until well mixed.

Heat a skillet (12″ with a sloped edge is best) over medium heat and pour a couple tablespoons of olive oil into it. Swirl the oil so it coats the sides as much as possible. Place the cabbage mixture into the skillet and press it down. Reduce heat to low and cover skillet. Let it cook for 15 minutes. Lift cover and see if the bottom is brown and comes away from the skillet easily. If yes, flip the skillet upside down so that the cabbage slides onto a plate. If it’s not ready, then cover it back up and wait for it to brown and come away from the pan. Swazz a bit more olive oil into the skillet. Heat it and then slide the cabbage into the skillet, uncooked side down. If you’re using cheese, sprinkle it over the cooked top. Cover. Let it cook another 15 minutes. Check that the cabbage is cooked through. Remove from skillet and serve.

NOTES: This smells so good while cooking! It’s a quick and easy dish coming from Irina Macri at Cooked & Loved. I have made this using both green and red cabbage. Irina includes a recipe for a sour cream dill sauce to use as a topping. Tonight I’m roasting a salmon, so I’m going to try the sauce on my salmon.