John Myers
Chinese Cabbage Cabonara
The perfect chinese cabbage cabonara recipe with a picture and simple step-by-step instructions.
- 600 g Chinese cabbage fresh
- 4 piece Coarse bratwurst / coarse pork sausage
- 250 g Pasta
- 4 Eggs
- 1 Onion red
- Salt and pepper
- Freshly grated nutmeg
- 100 ml Mineral water
- 100 g Finely grated mountain cheese
- 3 tbsp Rapeseed oil
- Heat the oil in a pan. Remove the sausage meat from the skin, fry it vigorously in the oil. Peel the onion and cut into large cubes, add to the pan and fry briefly, season with salt and pepper, remove.
- Clean, wash and cut the cabbage, sauté in the frying fat, then simmer over low heat for about 5 minutes. Season with salt and pepper.
- Bring 2-3 liters of salted water (teaspoon of salt per liter) to the boil. Cook the noodles (Shipli from Birkel) in boiling salted water according to the instructions on the package.
- Beat the eggs in a bowl and season with salt, pepper and nutmeg. Stir in the mineral water.
- Add the sausage meat to the Chinese cabbage and briefly heat with the noodles. Pour the egg mixture evenly over it and let it set over low heat, turning carefully several times. Grate the cheese finely. Spread the cabbage carbonara on plates and serve sprinkled with mountain cheese.
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