Cabbage Carbonara

 

Ingredients:

½ medium head of cabbage

Olive oil, for roasting

1 medium onion

2 garlic cloves minced

1/4 cup cooked ham chopped

½ cup heavy cream

1/4 cup Parmesan cheese

1/4 tsp black pepper

Salt, to taste

Directions:

Preheat the oven to 400°

Slice the cabbage into long, thin strips, similar to wide noodles. You should have about 5 to 6 cups of sliced cabbage.

Place the cabbage on a large baking sheet. Drizzle with a little olive oil and sprinkle with a pinch of salt. Toss to coat, then spread it out in a single layer.

Roast the cabbage for 10 to 15 minutes, just until it starts to soften and lightly brown on the edges.

Make the sauce. Heat a large pan over medium heat. Add the chopped ham and cook for 2 to 3 minutes.

Add the chopped onion and cook for another 2 to 3 minutes, stirring often, until soft and translucent. Stir in the minced garlic and cook for 30 seconds, just until fragrant.

Pour in the heavy cream, then add the Parmesan cheese and black pepper.

Stir well and let the sauce simmer gently for 2 to 3 minutes, until slightly thickened.

Add the roasted cabbage to the pan and toss everything together until the cabbage is well coated in the creamy sauce. Taste and add more salt or pepper if needed.

I picked up cabbage around St. Patricks day when they were 39 cents a pound. Haven't done anything with them until today.

This recipe is delicious!