This is delicious but very rich, plus a little goes a long way! We found this a really good twist on a classic.
Carbonara Cabbage – serves 8
- 1kg Savoy cabbage, finely shredded
- 12 rashers streaky bacon, chopped small
- 2 cloves of garlic, finely sliced
- 250ml single cream
- 50g Parmesan, grated
Cook the cabbage for 10 minutes in a large pan of boiling salted water. Drain and keep warm.
Meanwhile, fry the bacon in a large frying pan for 7-8 minutes or until crispy, adding the garlic for the final few minutes.
Mix the cream and Parmesan in a bowl with some black pepper. Add the cream mixture and the cabbage to the bacon pan and toss everything together really well. Warm through for a few minutes before serving.
(Original recipe from BBC Good Food)
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Cabbage is strong and resilient enough to work with the heaviness of the other ingredients. By Jove, I think you’ve got it! Will definitely try it. Thanks!
It sounds lovely – what do you have it with?
I think we just had sausages or chops or something like that.