Technically speaking these are leftovers, but practically speaking this is a delicious brunch meal. I was unsure about cabbage for breakfast, but by cooking it in some reserved fat from my meat ragu, the cabbage developed a delicious meaty flavour. The benefit of using good grass fed beef is that it contains a great balance of good quality fat to great tasting meat.
There is no recipe given here as this is more of a suggestion. I made a normal beef ragu using the grass fed beef for my dinner. Whilst the beef was cooking I had the idea for breakfast, so I removed 4 table spoons of the fat and reserved it. This morning I heated that fat and then slow cooked some cabbage until it was caramelised and filled with flavour. I topped that with the left over meat sauce and then a free range fried egg and a crack of black pepper. Left over? More like new beginning!