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Cabbage à la Carbonara
Servings: 6 -8 servings
Author: Nicole
  • 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*
  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.