Prepare the boiled eggs. If you'd like, please refer to "Fast! Easy Peeling! Boiled Eggs" Recipe ID: 993284. It'll simplify the task even if using fresh eggs.
Cut out the cabbage stem and either cut into wedges or tear with hands. Crush the tough veins in the leaves with the back of a knife. If you are afraid of using a knife, use the bottom of a bottle.
Lightly sprinkle salt and put into a heatproof plastic bag with 1 tablespoon of water. Fold back the closed end, place on a heatproof dish and microwave for 3 to 4 minutes at 500W.
Be careful as the steam from the bag is extremely hot. Transfer onto a colander. If you turn the bag upside-down and pinch the two bottom corners, you can avoid burning yourself.
Transfer onto a plate. Arrange the boiled eggs and serve with as much ＊ seasonings as you like. Also good with Krazy Salt. The photo in steps 2, 4, 5 and 8 uses more cabbage than is listed.
It's also tasty served with salted eggs. In this case, lessen the salt for seasoning the cabbage. Please refer to "Salted Egg Yolks Boiled Eggs," recipe ID: 993517.
Also good with mayonnaise.
It's ecological to use reusable microwave dish. However, you'll need to cook longer than when using a ziplock bag.
Served with poached eggs.
Drain the water well before placing on top.
Caesar dressing works well, too.
Story Behind this Recipe
I arranged my mother's family dish. Hers is served with tartare sauce.
Please adjust the cooking time to your liking. You could transfer the cabbage in step 4 directly onto a plate, but if you drain before, it won't be watery when you eat. Definitely use Parmigiana Reggiano if you have any - it'll be amazing! When using winter cabbage, it tastes better if you cook longer and make it tender.