Cabbage Carbonara

*This recipe is taken from The Low-Carb Creed by Sally-Ann Creed, and published by Creed Nutrition

What you need

  • 700g shredded cabbage
  • 12 slices of streaky bacon, diced
  • 120ml heavy cream
  • 2 egg yolks
  • 2 cloves of garlic crushed
  • Salt and pepper
  • Shaved parmesan cheese

Let's cook

  1. Fry bacon until all the fat is rendered
  2. Remove the cooked bacon and place onto a plate
  3. Sauté the cabbage in the bacon fat until it is tender but not mushy – about 5 minutes
  4. Add the garlic and the cream (reserve 10 ml for the eggs) and simmer till the mixture thickens
  5. Beat the egg yolks with the 10ml reserved cream
  6. Remove the dish from the heat, add the egg yolk mixture and bacon, stir well. 
  7. Season with salt and pepper. 
  8. Serve and top with shavings of parmesan

TIP: Adding fattier bacon as opposed to lean is going to give you that magnificent fat from which lard comes.  It’s going to help you absorb your fat-soluble nutrients, add more protein to a dish which doesn’t have that much protein, and of course impart a delicious taste.

Products used in recipe

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