I always cook up a big pot of cabbage around St. Patrick’s Day. Sometimes I add a meat to part of it for a dish but mostly, we simply enjoy the flavor of slow cooked tomatoes with cabbage, the spices and broth. However, it dawned on me that the base had the makings of the same base for shak-shuka, one of my favorite dishes, and this is what I came up with.
- 1 head of cabbage, sliced and washed
- 1 32 oz can of tomatoes
- 2 tsp oregano
- 3 bay leaves
- salt and pepper to taste
Note: this is for the base, which we simply put in a large pot, cooked for hours and hours in the Wonder Bag. We used about 1/3 of the final product to continue with the recipe for 3-4 people.
Ingredients for Cabba-Shuka
- 2 tsp olive oil
- 1 large tomato, chopped
- 6 eggs
- 1/3 of cabbage base
- 2 tsp paprika
- 1 tsp turmeric
- 1 tsp cumin
- dash cayenne
- 1/3 cup feta cheese
Preheat your oven to 350-degrees.
We actually had one of those dark red tomatoes lying around late in the week so we first sauteed the tomato in the olive oil. After about 2-3 minutes, we added the cabbage base, spices, and simmered for 12-15 minutes, or until any of the watery liquid is reduced.
You’ll know when its time to add the eggs because you will be able to push the contents of your skillet to form cups for the eggs.
Carefully crack an egg into each cup (the whites will spread out a bit depending on how deep your skillet is). Sprinkle feta cheese on top, then bake for 8-10 minutes.