Imported from Instagram

Carbonara-Style White Cabbage

Name: Carbonara-Style White Cabbage
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Cuisine: Mediterranean
Ingredients: 1 medium white cabbage (Cut into thin strips, then separated by hand to form long “noodles”); 2 eggs (Beaten); 120 g Greek yogurt; 1 garlic clove (Pressed); Parmesan (Serve generously over the dish); extra-virgin olive oil (A drizzle for the cabbage); salt (Add to the cabbage, then adjust to taste); pepper (A few grinds)

Recipe by Terre. | Huile d’Olive Extra Vierge & Recettes 🇮🇹 @terre_deccezione · Instagram

Imported by Camille Bonnet on SeeMeCook

Thin strips of white cabbage are roasted in the oven, then coated with eggs, Greek yogurt, and garlic for a creamy, light dish inspired by pasta carbonara. Parmesan adds a generous, flavorful finishing touch.

3 servings30 minMediterranean

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Ingredients

1 medium white cabbage (Cut into thin strips, then separated by hand to form long “noodles”)
2 eggs (Beaten)
120 g Greek yogurt
1 garlic clove (Pressed)
Parmesan (Serve generously over the dish)
extra-virgin olive oil (A drizzle for the cabbage)
salt (Add to the cabbage, then adjust to taste)
pepper (A few grinds)

Steps

1
Cut the white cabbage lengthwise, then slice it into thin strips. Carefully separate the strips with your hands to obtain long cabbage “noodles.”
2
Spread the cabbage strips on a baking sheet lined with parchment paper.
3
Drizzle the cabbage with extra-virgin olive oil and add salt, then toss or distribute them evenly to season the cabbage well.
4
Bake at 200 °C for 15 to 20 minutes, until the cabbage is lightly golden.
5
Beat the two eggs in a bowl.
6
Transfer the roasted cabbage to a skillet and add the beaten eggs. Heat over low heat, stirring gently.
7
Continue stirring gently so the eggs coat the cabbage while remaining creamy. They should not turn into scrambled eggs.
8
Add the Greek yogurt and pressed garlic clove, then season with pepper to taste.
9
Gently mix again to distribute the yogurt, garlic, and pepper without losing the creamy texture.
10
Serve on plates and generously sprinkle with Parmesan before enjoying.

Notes

The amount of Parmesan, olive oil, salt, and pepper is not specified in the source. The cabbage should remain lightly golden, and the egg sauce should stay creamy rather than taking on the texture of scrambled eggs.