Tuesday, February 26, 2013

Cabbage carbonara

Cabbage Carbonara

You will NOT miss the spaghetti!

INGREDIENTS (per person):

  • 1/4 of a smallish green cabbage (hard core removed), sliced
  • 80 grams of double cream
  • Salt to taste
  • Water, to cook the cabbage in
  • 3-4 strips of bacon (not too thin)
  • 50 grams of butter
  • 2 cloves of garlic
  • Pinch of nutmeg
  • Pinch of pepper (black)
  • 3-4 cheeses, including Parmesan (here I use one slice of  German butter cheese per person, 2 slices of smoked Gruyere per person, 1/2 cup of P per person for the sauce)
  • 1/4 to 1/3 cup of Parmesan as a topping, shaved or grated
  • (Optional: a sprinkle of fresh herbs)


 One of these cabbage chunks is a good portion for most people.

Cut the cabbage into thin slices.

Three cheeses for the sauce.                                             Grated Parmesan (also tastes good flaked).

Cut bacon into thin strips.

Chopped garlic.

Keep some shredded/flaked/shaved Parmesan for later.

  • Cut the small green cabbage into quarters, and cut out the woody core
  • Then cut it into thin slices (like on the photo above)
  • You can now transfer it into a pot of salted water and boil the cabbage until it is no longer hard, but not too soft

  • While the cabbage is boiling, prepare the ingredients for the sauce
  • Cut the bacon into small strips
  • Chop the garlic, obtain salt, pepper, nutmeg
  • Get the butter and the double cream ready
  • Shred or flake the cheese

  • After the cabbage has been boiled to the desired consistency, drain it through a strainer/sieve (you may want to catch the salt water for drinking or for use in a broth)

  • Now get a frying pan and fry the bacon until slightly crispy
  • Then drain the bacon fat
  • With the bacon still in the pan, proceed to add the garlic and the butter and fry at medium heat for a short time
  • Then add in the double cream and stir until dissolved
  • Now add the cheeses, the spices, salt to taste and stir until you have a nice creamy thick sauce

  • Now put the cooked cabbage onto a plate.
  • Then pour the finished sauce over top of the cabbage.

  • Sprinkle the shredded or flaked Parmesan (and optionally: the herbs) over the cabbage with sauce, and enjoy!

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