Italian-Style Cabbage Omelette with Tomato Chutney

Ingredients

• 0.25 head of savoy cabbage
• 5 eggs
• 150 g mushrooms (button)
• Salt
• freshly ground pepper
• extra virgin olive oil
• freshly grated nutmeg
• 0.5 tsp ginger powder
• 750 g ripe tomatoes
• 1 onion
• 1 small spring onion
• 1 Garlic clove
• 2 green chili peppers
• 4 cloves of allspice
• 1 tsp mustard seeds
• 1 pinch peppercorns
• salt (preferably sea salt)
• 2 tbsp cane sugar
• 2 tbsp white wine vinegar
• 2 tbsp balsamic vinegar

Instructions

1. 1.

   Wash, trim and slice the cabbage into fine strips. Clean the mushrooms and cut them into thin slices. Beat the eggs and season with salt and pepper.

2. 2.

   Heat 2 tbsp oil in a pan and sauté the cabbage for 5-6 minutes over medium heat, covered. Stir frequently, adding 1–2 tbsp water if needed. Season with salt, pepper, nutmeg, and ginger. In another pan, fry the mushrooms in 1 tbsp oil until crisp, then mix into the cabbage. Pour the beaten eggs over the mixture and cook on medium heat until set. Flip the frittata using a plate, let it slide back into the pan, and cook until firm. Cut into pieces and serve immediately with tomato chutney.

3. 3.

   For the chutney, briefly blanch the tomatoes, cool, peel, quarter, core, and chop into large chunks. Peel and finely mince garlic and onion. Slice the spring onion into thin rings.

4. 4.

   Crush allspice, mustard seeds, and peppercorns in a mortar. Combine with tomatoes, 1/2 tsp salt, sugar, and vinegar in a pot; simmer for 20–30 minutes while stirring, adding water if necessary. Season with balsamic vinegar and ladle hot chutney into well-rinsed, airtight jars (preferably small 100–120 ml jars with twist-off lids). Seal the jars, place them on their lids for 10 minutes, flip again, and let cool.