Ingredients :

• Green Cabbage — Get a classic head of cabbage, firm to the touch with tight leaves. Avoid softened outer leaves — they often lean towards bitter. Cut it into thin strips, not large chunks: it’s the surface contact with the hot pan that creates the caramelization. A medium cabbage feeds two people easily.
• Eggs — Very fresh eggs make a real difference for the yolk — it remains shiny and dark orange rather than pale. Small tip: count two large eggs per person. Whisk them with a fork right before pouring, with a pinch of salt, not before.
• Garlic — One large clove is enough for two servings. Sliced thin or crushed with a knife, never through a garlic press — that gives a bitter, metallic taste. The garlic should perfume the oil at the start, not cook dry until it burns. As soon as it starts to smell good and barely turns golden, the cabbage goes in.
• Olive Oil — It holds up better to the high heat needed to caramelize the cabbage than butter, which would blacken too quickly. A standard olive oil does the job perfectly — no need to bring out the expensive bottle saved for salads.