Cabbage Car­bonara

Good Housekeeping (South Africa) - - YOUR KITCHEN -

Serves 4 IN­GRE­DI­ENTS 12 rash­ers of streaky ba­con, diced 700g cabbage, shred­ded 2 gar­lic cloves, crushed 120ml dou­ble cream 2 egg yolks salt and pep­per Parme­san cheese, shaved METHOD 1. Fry ba­con in a fry­ing pan un­til all the fat is ren­dered. 2. Re­move the cooked ba­con from the pan and place on a plate. 3. Sauté the cabbage in the ba­con fat un­til it’s ten­der but not mushy – about 5 min­utes. 4. Add the gar­lic and the cream (re­serve 10ml for the eggs), and sim­mer un­til the mix­ture thick­ens. 5. Whisk the egg yolks with the re­served cream. 6. Re­move the dish from the heat, add the egg-yolk mix­ture and ba­con, and stir well. 7. Sea­son with salt and pep­per. 8. Top with shav­ings of Parme­san and serve.

‘Choos­ing fat­tier ba­con, as op­posed to lean, is go­ing to give you that mag­nif­i­cent fat from which lard comes. Fatty ba­con will help you ab­sorb fat-sol­u­ble nu­tri­ents, it adds more pro­tein to a dish that doesn’t have that much pro­tein and, of course, it im­parts a de­li­cious taste.’

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