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White bowl on cork circle on cement with sauteed cabbage and turnip greens with harissa roasted turnips and broth poached eggs

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. 

Course Main Course
Cuisine dairy free, gluten free, grain free, nightshade free, nut free
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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

  1. Preheat oven to 350
  2. Rinse turnips, separating greens from the root vegetable.

  3. 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
  4. Bake at 350 for 10 minutes. Increase temperature to 500 and switch to broil.
  5. Cook another 5-6 minutes or until golden brown
  6. Meanwhile, chop cabbage into long shreds and salt with about 1/2 tsp of real salt and set aside.
  7. Rinse turnip greens, removing bottom stems where there are no leafy greens. Coarsely chop remaining greens using about 3-4 knife chops. 

  8. 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.

  9. Bring broth and fat to a simmer and add salted cabbage. Then add turnip greens.

  10. Stir and cook down until both veggies are bright brilliant green. Do not overcook. This should take about 5 minutes.

  11. Tong greens into a bowl, making sure to allow the remaining broth to stay in the pan.

  12. Poach egg by cracking it directly into the remaining heated bone broth that was used to saute the greens. 

  13. Salt and pepper egg and cover so that the egg poaches. 

  14. Top greens with roasted turnips and poached eggs.
  15. Serve and Enjoy!