Heat a tablespoon of oil from tin of sardines in a nonstick pan over medium heat. Add 1/2 onion and cook for a 3-4 minutes until translucent. Add 1/2 cup long grain rice, a few generous pinches of salt and 1 cup of water. Cover with lid, reduce heat to low and simmer for 20 minutes, or until rice is tender.
Uncover, increase heat to medium and stir in 1/4 cup parsley and 1 cup cabbage. Make two wells in the rice. Pour the remaining oil from the tin around edges of pan to crisp the rice. Cook undisturbed for 3-4 minutes until edges begin to turn golden.If the rice isn't quite as crispy as you like after 4 minutes, drizzle in a tablespoon or two of extra olive oil and let it cook a minutes or two longer. Crack an egg into each well, season eggs with a pinch of salt. Top with flakes of tinned fish. Cover and cook until eggs are set but yolks are still runny, about 3 minutes.
Serve garnished with additional parsley and lemon wedges.
