Ingredients
Scale
- 1 medium head of green cabbage (approximately 2 lbs)
- 6 slices of thick-cut bacon, diced
- 3 cloves of garlic, minced
- 1/2 small yellow onion, thinly sliced
- 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon smoked paprika
- Salt and freshly cracked black pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Start by removing any wilted outer leaves from the cabbage. Cut the cabbage in half through the core, then into quarters. Remove the tough inner core. Slice the cabbage into long, thin strips about 1/4 inch wide to mimic the shape of fettuccine noodles. Set these aside in a large bowl.
- Place a large skillet or Dutch oven over medium heat. Add the diced bacon and cook until it becomes crispy and the fat has rendered out. Use a slotted spoon to remove the crispy bacon bits and drain them on a paper towel, but leave the rendered fat in the pan. Add the sliced onions to the bacon fat and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant.
- Add the shredded cabbage to the skillet. Toss it well to coat every strand in the bacon fat. Sauté the cabbage for 6-8 minutes, stirring occasionally, until it softened but still retains a slight “al dente” bite. Pour in the heavy cream and smoked paprika. Stir continuously as the cream bubbles and thickens slightly. Fold in the Parmesan cheese until it melts into a glossy sauce. Season with salt and pepper.
- Once the sauce has thickened and coated the cabbage noodles perfectly, turn off the heat. Stir half of the crispy bacon back into the pan. Transfer the creamy cabbage to individual bowls and top with the remaining bacon bits and fresh parsley. Serve immediately while hot.
- Cook Time: 25 minutes