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Cabbage à la Carbonara

Cabbage à la Carbonara

This Cabbage à la Carbonara is a great low-carb alternative to one of the most classical dishes from the Italian cuisine. It’s an easy, no fuss dish with just a few ingredients. It’s rich, tasty and very comforting.

Cheese and eggs

I see a lot of carbonara recipes where cream is used, but that is not how traditional carbonara is made. Though I do use cream in my cooking, also for a quick carbonara-like dish, I made this cabbage à la carbonara the traditional way. As far as traditional goes without using pasta.

The Silver Spoon

My dish is inspired by the original carbonara recipe that is listed in the Italian food bible “The Silver Spoon” (Il cucchiaio d’argento). The Silver Spoon has been THE bestselling cookbook in Italy for over 50 years (first print was in 1950!). It’s said to be handed down from one generation to another. It’s comprised of the best recipes from all parts of Italy, from both home cooks and pro’s.

Cabbage

How it became a Cabbage à la Carbonara? Actually, it was just because I had this savoy cabbage that had to be used and had not figured out yet what to do with it. My craving for a Carbonara did the rest.

Ingredients

1 savoy cabbage (ca. 1100 g/2.5 lb)

250 g (8.8 oz) bacon (cut into small pieces)

2 cloves of garlic, crushed

4 eggs

175 old Gouda*

25 g freshly grated Parmesan*

Instructions

Cut the cabbage into small ribbons.

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Heat up a non-stick pan and fry the bacon pieces until they are starting to get crispy edges.

I didn’t use any added fat as there is plenty of (tasty!) fat coming out of this bacon.

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Add the garlic and stir.

Add the cabbage, stir a couple of times, turn the heat to low and cover with lid.

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Let cook (stirring occasionally) until the cabbage softens, but leave a bit of a bite (depending on your preferences of course).

Slightly beat the eggs and mix in the cheeses. An original Carbonara calls for a 50/50 mix of Pecorino and Parmesan, but I didn’t have any Pecorino at hand. You could also use Cheddar.

Take the cabbage off the heat and quickly stir in the egg-cheese mixture.

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The bacon and cheese add enough saltiness, but you can add some black pepper for a little kick.

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Then serve and enjoy!

Cabbage à la Carbonara

Cabbage à la Carbonara

Servings 6 -8 servings
Author Nicole

Ingredients

  • 1 savoy cabbage (ca. 1100 g)
  • 250 g bacon (cut into small pieces)
  • 2 cloves of garlic, crushed
  • 4 eggs
  • 175 g old Gouda, grated*
  • 25 g freshly grated Parmesan*

Instructions

  1. Cut the cabbage into small ribbons.

  2. Heat up a non-stick pan and fry the bacon pieces until they are starting to get crispy edges. I didn’t use any added fat as there is plenty of (tasty!) fat coming out of this bacon.

  3. Add the garlic and stir.

  4. Add the cabbage, stir a couple of times, turn the heat to low and cover with lid.

  5. Let cook (stirring occasionally) until the cabbage softens, but leave a bit of a bite (depending on your preferences of course).

  6. Slightly beat the eggs and mix in the cheeses.

  7. Take the cabbage off the heat and quickly stir in the egg-cheese mixture.

  8. The bacon and cheese add enough saltiness, but you can add some black pepper for a little kick.

  9. Serve and enjoy!

Recipe Notes

* You can use other cheese mixes; the original recipe uses a mix of 50/50 Parmesan/Pecorino.

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