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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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