Serves 1
Directions
- 1Cut the cabbage into wedges.
- 2Season the cabbage with pepper and salt.
- 3Sear the cabbage in a pan with oil.
- 4Flip the cabbage to brown both sides.
- 5Transfer the pan with the seared cabbage to the oven to finish cooking.
- 6Dice the bacon.
- 7Cook the bacon in a pan until crispy.
- 8Remove the crispy bacon from the pan and place it on a paper towel to drain excess grease.
- 9Dice the carrots, celery, and onions.
- 10Add the diced carrots, celery, and onions to the pan with the bacon fat.
- 11Chop the chives and rosemary.
- 12Add the chopped chives and rosemary to the pan with the vegetables.
- 13Pour chicken stock into the pan.
- 14Add canned white beans to the pan.
- 15Add butter to the white bean mixture.
- 16Season with pepper and salt.
- 17Squeeze fresh lemon juice into the mixture.
- 18Grate Parmesan cheese into the white bean carbonara.
- 19Stir everything together.
- 20Add an egg yolk to the carbonara and mix quickly to incorporate.
- 21Chop fresh parsley.
- 22Add the chopped parsley to the carbonara.
- 23Remove the cooked cabbage from the oven.
- 24Season the cooked cabbage with chives and salt.
- 25Serve the white bean carbonara on a plate.
- 26Place the seared cabbage on top of the carbonara.
- 27Garnish with the crispy bacon and additional fresh herbs.
Ingredients
- 1 Savoy cabbage
- bacon
- carrot
- celery
- onion
- fresh chives
- rosemary
- chicken stock
- canned white beans
- butter
- black pepper
- salt
- lemon
- Parmesan cheese
- 1 egg yolk
- fresh parsley
Equipment
cutting boardknifepanovenslotted spoonpaper towelwooden spoonpepper millgraterplatefork
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