{"id":10978,"date":"2010-02-18T21:36:58","date_gmt":"2010-02-19T02:36:58","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=10978"},"modified":"2010-02-18T22:06:31","modified_gmt":"2010-02-19T03:06:31","slug":"poached-egg-on-cabbage-boat-with-bacon-dressing%e3%83%9d%e3%83%bc%e3%83%81%e3%83%89%e3%82%a8%e3%83%83%e3%82%b0%e3%81%ae%e3%82%ad%e3%83%a3%e3%83%99%e3%83%84%e3%83%9c%e3%83%bc%e3%83%88%e3%81%ae%e3%81%9b","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=10978&lang=en","title":{"rendered":"Poached Egg on Cabbage Boat with Warm Bacon Dressing
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Poached Egg on Cabbage Boat with Warm Bacon Dressing<\/strong>
\nLunch February 13, 2010<\/em><\/p>\n

I love braised cabbage. I cut a whole cabbage into eight pieces and braised them in the oven with a little water, olive oil, garlic, salt, pepper, and crushed red pepper. I placed a poached egg on each cabbage boat and served it with warm bacon dressing. A perfect dish for weekend lunch.<\/p>\n

You can try this dish with almost any types of dressing or sauce. I’m thinking of serving this again next time with tomato sauce and Parmesan cheese.<\/p>\n

Bacon dressing: crispy bacon, balsamic vinegar, red wine vinegar, olive oil, Dijon mustard, minced shallot, sugar (or honey), salt, pepper<\/p>\n

Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide us any financial gain). Thank you.<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Poached Egg on Cabbage Boat with Warm Bacon Dressing Lunch February 13, 2010 I love braised cabbage. I cut a whole cabbage into eight pieces and braised them in the oven with a little water, olive oil, garlic, salt, pepper, and crushed red pepper. I placed a poached egg on each cabbage boat and served […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-10978","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10978","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10978"}],"version-history":[{"count":35,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10978\/revisions"}],"predecessor-version":[{"id":11112,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10978\/revisions\/11112"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10978"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10978"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10978"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}