This past weekend I joined my mom in Austin to watch my sister play in one of her Ultimate Frisbee tournaments. OMG! Do you guys even know how much running that sport involves? Like 90+ straight minutes of running. I almost never watch sports for fun, so it was a mind-boggle to watch those girls relentlessly sprint, turn, lunge, jump and dive for that little white disc, especially in the cold, windy weather we got on Sunday.
You don’t even need a ref to play (players will call fouls on each other and you talk out any disputes on the field): just a field and a Frisbee. Any age, any time. It almost makes me want to pick up the sport, except for the running part.
So much good food is to be had in Austin—as one friend said, “Austin is not the place to be skinny or sober.” Well, we tried. Luxuriously thick smoothies at a tiny juice bar, iconic and consistent tacos, and the most satisfying feast with vegetable-packed bibimbap at my favorite Austin eatery. A stop at Tam’s Deli to pick up banh mi for the team also brought us to the cutest, most unassuming mom and pop shop with steamed vegetable buns (!!).
Those bibimbap bowls always leave me longing for a huge bowl of crunchy vegetables, avocado, tofu and a runny egg drizzled in a light, tangy sauce, so I’ll share how I make my own at home soon. This cabbage nest was invented partly due to those crunchy cravings, partly due to a desire to make delicious baked eggs on a smaller scale. The toasted, herbed almond bits almost adds a savory, cheese-like saltiness to the cabbage without actually adding parmesan (though I could be dreaming), and the edges of the cabbage took on a roasty, toasty quality reminiscent of caramelized roasted cauliflower (yum). And cooking the egg, covered, in a nest of cabbage yields an egg quite texturally similar to baked eggs. It’s so simple and unexpectedly delicious. Try it!
I’m warning you now, you’ll probably want to double this.
- 1/2 teaspoon toasted sesame oil
- 1/2 tablespoon almond meal
- dried rosemary
- 2/3 cups loosely packed napa cabbage, chopped finely
- 1 large egg
- salt and pepper
- 1 slice whole-grain bread, toasted (optional)
Heat the oil in the pan over medium heat. Once warm, increase the heat to medium high and add the almond meal and a generous pinch of rosemary. Cook, stirring, for about a minute, or until almond meal starts to brown just slightly. Add the cabbage along with a sprinkle of salt and pepper and cook, stirring occasionally, for another minute, until cabbage starts to wilt and take on a little gloss.
Reduce heat to medium and create a little indentation in the center of the cabbage. Crack the egg into the “nest,” cover with a lid and cook for 3-4 minutes, depending on how firm you want your egg—judge doneness by the jiggle of the egg yolk when you shake the pan slightly. Sprinkle additional salt and pepper over the top and serve on a slice of toast, if you like.