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Cabbage & Halloumi

Hands up, didn't have much time today and only had simple 'everyday ingredients' to hand, so I'm re-visiting a surprisingly delicious and pretty basic recipe that we've done before.

The fridge and cupboards seem bare, but I have a block of Halloumi, a cabbage and some eggs so... Cabbage and Halloumi it is!

This is super quick and super tasty - well worth trying and a great reason to keep a block of halloumi in the fridge!

What you'll need

Enough for however many you're feeding, I cook for 2.

Fresh ingredients

Cabbage
Halloumi
Fresh parsley (optional)

Everyday & store cupboard ingredients

Eggs
Soy sauce
Sherry or red wine vinegar

What to do

1. Slice and rinse the cabbage. Add to a large pan with a tbsp olive oil and 4-5 tablespoons of water. Cook on medium>high heat to your liking - I cooked it for about 10 mins in total.

2. When it's cooked strain off any excess water from the pan and season with 1-2 tbsp of soy sauce and ½-1 tbsp red wine vinegar. Leave to one side.

3. Dice the halloumi or slice through the middle, and brown on both sides with a touch of olive oil in a small frying pan, this takes just a minute or so. Add to the cabbage.

4. In the 'halloumi' pan fry an egg - or poach if preferred.

5. Time to serve up, divide the halloumi and cabbage hash into bowls and top with some fresh parsley and the egg!

This is pretty much all you need...

notes & tips

added extras the basic recipe outlined above is really good. However, this time I used a couple of extra store cupboard ingredients... I sautéd some (frozen) chopped onion in a pan with olive oil and added ½ tsp crispy chilli oil and half a cup frozen peas. Once this had cooked through I added it to the cabbage. These were such great additions and didn't take any extra time. I didn't have parsley this time so subbed it for freshly chopped coriander instead.
recipe inspired by the stonesoup. Find it linked here.

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