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What have you eaten today? (Low carb forum)
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<blockquote data-quote="Annb" data-source="post: 2475567" data-attributes="member: 25851"><p><strong>Savoy carbonara</strong> (my version - there are others)</p><p></p><p>Half a small savoy cabbage, shredded</p><p>Garlic to taste (I use 3 cloves) chopped as fine as possible</p><p>Streaky bacon - 5+ rashers cut into fine lardons</p><p>Small amount of butter to get the bacon going</p><p>Small amount of liquid - water, stock or lemon juice</p><p>Double cream - about 150 ml</p><p>Parmesan cheese, grated on a fine grater</p><p>Salt and pepper to taste</p><p></p><p>Fry the bacon in the small amount of butter over a moderate heat until a little bit crisp.</p><p>Add the cabbage and the garlic, stir and turn the heat right down.</p><p>Add enough liquid to cover the base and stop the cabbage burning.</p><p>Cook over a very low heat until the cabbage is the texture you want (anything from crisp to very soft).</p><p>Add cream - it should well cover the cabbage.</p><p>Add grated Parmesan and stir in.</p><p>Serve straight away.</p><p>It does keep for a while in the fridge but it does tend to thicken overnight.</p><p><strong></strong></p><p><strong>Cabbage and cheese recipe</strong>:</p><p></p><p>Half a white cabbage, shredded.</p><p>Boil until just tender.</p><p>Drain (the water can go into a vegetable stock).</p><p>Add a small amount of full cream milk - usually about 75 - 100 ml.</p><p>Add grated cheddar, or other good melting cheese to taste - about 200 g - 300 g.</p><p>Stir in until melted and serve right away.</p><p>Doesn't reheat well.</p></blockquote><p></p>
[QUOTE="Annb, post: 2475567, member: 25851"] [B]Savoy carbonara[/B] (my version - there are others) Half a small savoy cabbage, shredded Garlic to taste (I use 3 cloves) chopped as fine as possible Streaky bacon - 5+ rashers cut into fine lardons Small amount of butter to get the bacon going Small amount of liquid - water, stock or lemon juice Double cream - about 150 ml Parmesan cheese, grated on a fine grater Salt and pepper to taste Fry the bacon in the small amount of butter over a moderate heat until a little bit crisp. Add the cabbage and the garlic, stir and turn the heat right down. Add enough liquid to cover the base and stop the cabbage burning. Cook over a very low heat until the cabbage is the texture you want (anything from crisp to very soft). Add cream - it should well cover the cabbage. Add grated Parmesan and stir in. Serve straight away. It does keep for a while in the fridge but it does tend to thicken overnight. [B] Cabbage and cheese recipe[/B]: Half a white cabbage, shredded. Boil until just tender. Drain (the water can go into a vegetable stock). Add a small amount of full cream milk - usually about 75 - 100 ml. Add grated cheddar, or other good melting cheese to taste - about 200 g - 300 g. Stir in until melted and serve right away. Doesn't reheat well. [/QUOTE]
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