Ingredients
8 slices thick-cut bacon, diced
1 medium head green cabbage (about 2 lbs), thinly sliced
3 cloves garlic, minced
2 large eggs
2 egg yolks
1/2 cup grated Parmesan cheese
1 tsp freshly cracked black pepper
1/2 tsp salt (or to taste)
1 tbsp olive oil (optional, if needed)
Instructions
1. Prepare ingredients: dice bacon, slice cabbage thinly, mince garlic. In a bowl, whisk whole eggs, egg yolks, Parmesan, and black pepper; set aside.
2. Cook bacon in a large skillet over medium heat until crispy (7-10 minutes). Transfer bacon to a paper towel-lined plate, leaving fat in skillet.
3. Increase heat to medium-high. Add cabbage to bacon fat; sauté 5-8 minutes until tender-crisp, adding olive oil if needed.
4. Push cabbage to one side, add garlic, and sauté 30-60 seconds until fragrant. Toss with cabbage.
5. Remove skillet from heat. Pour egg mixture over cabbage and toss vigorously with tongs for 1-2 minutes until sauce thickens and coats cabbage.
6. Stir in crispy bacon. Taste and adjust salt/pepper. Serve immediately with extra Parmesan and black pepper.
Notes
To prevent egg scrambling, always remove skillet from heat before adding egg mixture and toss continuously. For best texture, slice cabbage as thinly as possible (use a mandoline). Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on stovetop with a splash of water or broth to loosen sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Keto, Low Carb, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 235mg