Yield: 6 servings Prep time: 10 minutes (not including time to make dressing) Cook time: 22 minutes image
Coconut oil or lard, for the baking dish
4 cups shredded green or purple cabbage
1 tablespoon lemon juice
12 ounces thick-sliced corned beef, cut into ¼-inch pieces
¼ cup drained and chopped sauerkraut, homemade (here) or store-bought
2 tablespoons chopped fresh dill, or 2 teaspoons dried dill weed, divided
½ teaspoon fine sea salt
½ teaspoon ground black pepper
1 tablespoon ghee or unsalted butter, melted
6 large eggs
¾ cup shredded Swiss cheese (about 3 ounces)
½ cup Thousand Island Dressing (here), for serving
1 sprig fresh thyme, for garnish
- Preheat the oven to 450°F. Grease a 13 by 9-inch baking dish or an 8-inch cast-iron skillet with coconut oil or lard.
- In a large bowl, toss the shredded cabbage with the lemon juice. Add the corned beef, sauerkraut, 1½ tablespoons of the fresh dill (or 1½ teaspoons dried), salt, and pepper and mix to combine well.
- Spread the cabbage mixture in the prepared baking dish, then drizzle with the melted ghee. Bake for 20 minutes, until the cabbage is soft. Remove from the oven and, using a large spoon, make 6 evenly spaced depressions in the cabbage mixture. Crack an egg into each depression. Sprinkle the cheese over the cabbage, avoiding the eggs.
- Continue baking until the egg whites are opaque, the yolks are almost set, and the cheese is melted, about 7 minutes. Remove from the oven, cover with foil, and let stand for 2 minutes. Remove the foil and sprinkle with the remaining dill. Garnish with fresh thyme leaves, if desired. Serve with the dressing.
- Store in an airtight container in the refrigerator for up to 4 days. To reheat, place in a lightly greased skillet over medium-high heat for 3 minutes or until heated to your liking.
