Mold Detox Friendly Cabbage and Egg Skillet
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Learn more →Ingredients
2 servings
- 2 tbsp olive oil
- 3 scallions, green tops only, thinly sliced (white and light-green parts reserved for another use)
- 3 cloves garlic, minced
- ½ small head green cabbage (about 4 cups), cored and thinly sliced
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- ½ tsp ground cumin
- ¼ tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- ¼ tsp red pepper flakes (optional)
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 tbsp apple cider vinegar
- 4 large eggs
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a 12-inch skillet over medium heat until shimmering. Add the scallion greens and garlic and cook, stirring, until softened and fragrant, about 1–2 minutes. Watch the garlic closely so it does not brown.
- 2
Add the cabbage, zucchini, cumin, smoked paprika, red pepper flakes (if using), salt, and black pepper. Stir to coat everything in the oil and spices, then cook, stirring occasionally, until the cabbage is wilted and tender and the zucchini is just cooked through, about 10–12 minutes.
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