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Sourdough bread with butter-fried cabbage and Vesterhavsost cheese

‘Toast’ on a slice of sourdough bread with butter-fried cabbage, fresh apple, runny fried eggs and loads of cheese – what’s not to like?

Ingredients

Cabbage pesto
A couple of handfuls of shredded palm cabbage or kale
½ dl olive oil
½ clove of garlic
25g roasted almonds
1 tbsp lemon juice
25g cheese
Fried cabbage
400g of cabbage shoots, preferably one or more of the following: Brussels sprouts, palm cabbage, kale, Brussels sprouts
1 large clove of garlic
1 small shallot
3 tbsp olive oil
10g butter
1 lemon
A little parsley
Salt and freshly ground pepper
Serving
2 large eggs
2 slices of sourdough bread
4 slices of apple
15g roasted almonds
Dry cheese – Vesterhavsost, Parmesan or similar

See video guides here

Instructions

Cabbage pesto

Put all the ingredients for the cabbage pesto into a blender and blend until you have a chunky pesto.

Fried cabbage

Rinse and wash all types of cabbage, then dry thoroughly.
Finely chop the garlic and shallots.
Fry the cabbage in olive oil, then stir in the butter.
Add the shallots, garlic and parsley, and season with salt, pepper and lemon juice.

Serving

Roughly chop the almonds and slice the apple thinly.
Fry the two fried eggs and the slices of sourdough bread in butter and oil.

Top the bread with the pesto, apple slices, fried eggs and the fried cabbage.
Sprinkle the chopped almonds and plenty of grated cheese over the top. EAT!