Being an advocate of gluten free eating, I find myself having to be creative in finding alternatives for the good ol' pasta plate. The other day, when I opened my fridge, this beautiful green cabbage was just the thing I needed to make a make believe pasta dish. But instead of having the traditional 'I need to sleep now - after dinner dip', I always used to get after eating pasta, this dish is sure to give you plenty of energy for the rest of the day (or evening) whilst feeling light in your body and belly. Basically an easy to wip up, green plate of lovely flavours. What's not to like? Enjoy cooking and eating this lovely meal!
Cut cabbage in half and then use the width to cut of horizontal slices, which gives you tagliatelle like wisps. Heat up a large frying pan on medium heat and slightly blanch cabbage by adding only half a cup of water and 2 pinches of salt. No longer than 5 minutes on medium heat to keep a nice bite in the texture. Turn off heat and poor into a large bowl (I used the same bowl in which I serve), set aside.
In same pan, add a tablespoon of coconut oil and add the onion. Fry for about 3 minutes on medium heat. Add the leek and fry another 3 minutes. Add the cucumber. Mix in the miso paste, the curcuma and half a cup of water. Stir for another 3 minutes. Turn of heat.
In a separate frying pan, fry up the egg the way you prefer it.
In the large bowl, carefully add a scoop of the stir fry around the cabbage. After that circle the tomatoes all around the edge of the dish. Place the egg on top. Garnish with some basil and parsley (optional)