Description
A creamy twist on classic carbonara featuring tender sautéed cabbage instead of pasta, combined with a rich egg and cheese sauce for a comforting, low-carb dish.
Ingredients
- 4 cups green cabbage, thinly sliced
- 2 tbsp olive oil
- 3 slices beef bacon or turkey bacon, chopped
- 2 cloves garlic, minced
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped bacon and cook until crispy. Remove and set aside.
- In the same skillet, sauté cabbage for 5–7 minutes until tender.
- Add garlic and cook for 30 seconds until fragrant.
- In a bowl, whisk eggs, Parmesan cheese, and heavy cream together.
- Reduce heat to low and return bacon to the skillet.
- Pour egg mixture over cabbage and toss quickly to coat without scrambling the eggs.
- Cook gently until sauce thickens and becomes creamy.
- Season with salt and black pepper.
- Garnish with parsley and serve immediately.
Notes
- Keep heat low when adding eggs to prevent scrambling.
- Use freshly grated Parmesan for best flavor.
- Can substitute bacon with mushrooms for a vegetarian version.
- Add chili flakes for a spicy kick.
- Best served immediately while creamy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired