Red Cabbage Rice and Quail Eggs

Red Cabbage Rice and Quail Eggs
for 4
- ½ small red cabbage
- 2 cloves of garlic
- olive oil
- 300 g Ronaldo rice
- 1 l vegetable stock
- 4 quail eggs
- salt and pepper
- fresh herbs
Cut the cabbage into julienne. Sauté the chopped garlic cloves in a little olive oil, add the cabbage and cook for about 5 minutes. Pour in the rice and add the stock as it is absorbed by the rice. Meanwhile, heat a non-stick frying pan with a drizzle of olive oil. Crack in the eggs one at a time and season with salt and pepper.
Divide the rice among the plates, place the eggs on top, sprinkle with herbs and serve.

CUT THE CABBAGE INTO JULIENNE

COOK RICE AND CABBAGE IN THE POT

POUR IN THE RICE AND GRADUALLY ADD THE STOCK

LET THE EGG SLIDE OUT OF THE BOWL INTO THE PAN