Take the carb out of Carbonara with this delicious, rich dish! Wide cabbage shreds are sauteed in bacon fat, then mixed with a silky carbonara sauce and the crispy bacon. Finally it's sprinkled with Parmesan. If you love carbonara you will love this.
Course Light Dinner/Lunch, Low Carb Main
Cuisine Italian
Keyword cabbage, carbonara, onion
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 14 minutesminutes
Servings 1serving
Calories 544kcal
Author Katherine Peters
Ingredients
6ouncescabbage cut in wide shreds
3slicesof bacon
1/8teaspoonsaltPinch
1/4teaspoongarlic powder
1/4teaspoononion powder
1/2ouncegrated Parmesangrated - the fresh kind from the refrigerated section not the kind in a green jar!
2tablespoonsheavy creamsave a teaspoon to beat into the egg
1egg yolkeaten with about 1 teaspoon of the heavy cream
black pepperFreshly ground
Instructions
Dice the bacon and cook it until all the fat is rendered out.
Remove the bacon to a plate and add the cabbage to the bacon grease in the pan. If you have more than about 3 tablespoons of grease you may want to pour some off.
Add the shredded cabbage and saute, stirring often, until the cabbage is tender but not mushy - about 5 minutes.
Add the cream, garlic powder, and onion powder.
Simmer until the cream has thickened and almost disappeared, about 3 minutes. Don't let it scorch.
Remove from the heat and add the beaten egg yolk, cooked bacon, and the Parmesan, stirring in quickly.
Spoon into a dish and top with remaining Parmesan and plenty of black pepper.