Halloumi + Cabbage Hash

OK so full credit. This idea for this delicious combo came from David at Green Kitchen Stories.

He posted his version on Instagram, I made an instant mental note to create my own more simple recipe.

So glad I did.

My Irishman and I couldn’t get enough of it when we had it for brunch one Sunday.

But it’s equally fab as a quick mid-week dinner.

Or lunch. I could happily eat this all day every day.

Print Add to My Inbox Go to My Inbox

Halloumi + Cabbage Hash

Total Time 20 minutes minutes

Servings 2 people

Ingredients

• 1/4 large cabbage 500g / 1lb
• 2 tablespoons soy sauce
• 1 tablespoon sherry or wine vinegar
• 250 g halloumi cheese 9oz
• 2 eggs
• 1 small bunch flat leaf parsley leaves picked

Metric - US Customary

Instructions

• Slice cabbage (the finer you slice it the quicker it will cook). Add to a large saucepan with a drizzle of oil and about 4 tablespoons water. Cover and cook on a medium high heat, stirring once or twice until the cabbage is soft and lightly browned. If it starts to dry out and burn on the bottom before the cabbage is soft, add a few more tablespoons water and reduce the heat.
• Season cabbage with soy and vinegar. Taste and add more soy / vinegar if needed.
• Dice the halloumi and brown on all sides with a little oil in a small frying pan. Use a medium high heat. When the halloumi is brown, toss it in with the cabbage.
• Quickly fry eggs in a little oil on a medium high heat. Or poach them if you prefer.
• To serve, toss parsley in with the cabbage and divide between two bowls or plates. Top with fried egg and serve immediately.

Nutrition

Carbohydrates: 13g

WINE MATCH: A crisp dry white like Riesling or Pinot Gris.

Variations & Substitutions

pantry-friendly – skip the parsley.

short on time – instead of frying the eggs just add raw egg to the pot with the cooked cabbage and halloumi and stir over a medium heat until eggs are just set and scrambled.

dairy-free – replace halloumi with a handful of pitted olives or roast nuts. And serve with 2 eggs per person.

soy-free – use coconut aminos or 1 tablespoon fish sauce or just season with salt instead.

paleo (grain, legume & dairy-free) – halloumi = extra eggs + olives. Soy sauce = salt.

hot! – serve with chilli oil or your fave hot sauce.

more substantial (carb lovers) – toast, pita, tortillas or cooked pasta.

more substantial (low carb) – walnuts, extra eggs, mayo.

spicy! – add 1 teaspoon each smoked paprika, ground coriander and ground cumin to the cabbage. OR 2-3 teaspoons of your fave curry powder.

different vegetables – soften a sliced onion before cooking the cabbage. Kale or collard greens would make a lovely green version. Or sliced zucchini or brussels sprouts. Or serve the halloumi and eggs and parsley with any roast veg. Especially this roast cauliflower, this ratatouille or try beautiful broccoli.

different protein – chickpeas, lentils, canned tuna, sardines, smoked salmon, cooked chicken, walnuts, macadamias, almonds will all work in place of the eggs.

carnivore – serve with some bacon or sausages.

Waste Avoidance Strategy

cabbage – will keep in a plastic bag in the fridge for weeks, even months. Can be frozen but will have a wilted texture once defrosted.

soy sauce / sherry or wine vinegar – keep them in the pantry.

halloumi – keeps in the fridge in its packaging for months. Can be frozen.

halloumi – keeps in the freezer in its packaging for months. Can be frozen.

parsley – will keep in the fridge wrapped in a plastic bag for a few weeks. Can be frozen or make a parsley oil by packing the leaves into a clean jar and covering with extra virgin olive oil.

Prepare Ahead

Yes! Just cook the cabbage as per the recipe but keep the parsley separately and save the halloumi and egg for cooking at the last minute. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, warm in a pan with a little oil.