Cabbages to me are an affordable vegetable and so versatile. Sugarloaf and wombok are my two favourites, though the red one makes a delicious side for beef when braised with apple. Ok, back to the sugarloaf, I have grown them through the winter and I am sad to see the last of the harvest finish. I planted many varieties to sell at my Farm Gate on Fridays and it seems the sugarloaf are not so popular, leaving me with one or two at the end of the day. Surprised by their unpopularity I hope that this recipe will spark some enthusiasm for the sugarloaf. It’s super simple, very tasty and served with a soft fried egg it makes for a hearty breakfast.
There are only a few days where I get to have a leisurely breakfast, now that the weather is warming up its best to work earlier in the morning. Most mornings are now spent watering or picking in the garden if I am not at work. Our Queensland sun bursts over the horizon with force and it hits our land with intense warmth each morning. Waking our plants with direct light, I only hope they enjoy it as our vegetables are well shaded in the afternoons. After my rounds in the morning I come back to the kitchen with a basket of goodies from my walk. I collect eggs from my chooks, greens and vegetables from the garden for the day ahead.
My mother use to make a similar recipe to this and serve it with her fried rice. That was our Chinese night. After visiting China several times I know that they love pork and they love cabbage. Every time I had a dish of cabbage and pork in China it had a sweet yet sour sauce. Perfect to eat with rice. My version is not watery and only seasoned with salt and pepper. I would like to think that my my mum influenced me to the version I have created.
What do you like to make with cabbages?
- 2 tbsp olive oil
- 2 rashes of bacon, sliced
- 1 medium sized sugarloaf cabbage, finely sliced
- Salt and pepper
- In a large heavy based frypan heat the olive oil over a medium heat. Cook the bacon for 1 -2 minutes or until lightly golden. Add the cabbage and stir continuously to stop from burning, the cabbage will wilt. Turn the heat off the frypan and serve the cabbage immediately with a soft fried egg.