Steps

1. Wash 1/2 head of cabbage and thinly trim the core if it appears dirty.
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2. Cut the cabbage into 6 wedges from the core. Cutting with the core intact makes it less likely to fall apart.
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3. Rinse the gaps in the cut cabbage.
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4. Make several incisions in the core of the cabbage with a knife. This speeds up cooking and helps flavors penetrate.
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5. Heat olive oil (as needed) in a frying pan.
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6. Arrange the cabbage in batches of about 3 wedges, and grill until golden brown on one side, including any detached leaves.
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7. Once fragrant, flip the cabbage.
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8. After flipping, add more olive oil (as needed) and grill the other side. This method avoids steaming, instead evaporating excess moisture to enhance sweetness.
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9. Remove the grilled leaves first.
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10. Once both sides are golden brown, press the cabbage firmly with a spatula. This increases the surface area for grilling, evaporates moisture, and brings out sweetness. It will be hard at first, but press firmly once it softens.
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11. Sprinkle coarse ground pepper (pinch) on the grilled cabbage.
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12. Return the previously removed leaves to the frying pan.
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13. Heat olive oil (as needed) in a separate, warm frying pan.
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14. Crack in 1 egg per person, gathering the egg white towards the center. This technique creates a plump shape.
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15. Cook to your desired doneness until the edges are crispy.
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16. Serve warm rice (as needed) in a bowl.
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17. Arrange the grilled cabbage steak and leaves on top.
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18. Cut into bite-sized pieces with scissors.
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19. Place the crispy fried egg on the rice.
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20. Finish with a drizzle of soy sauce (as needed).
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