BACON & NAPA CABBAGE HOT POT WITH BRIE – Keto, Low Carb
This beautifully layered hot pot is visually appealing, isn’t it? It’s a very popular, easy-to-make Japanese hot pot. Here in Japan, we usually use thinly sliced pork belly but I hear that thinly sliced meat is hard to get outside Japan, so I used bacon instead to share this recipe. (Some people use bacon though.) If boiling bacon is not your culture, this recipe is not for you. Here in Japan, we sometimes boil bacon to make soup, stew or hot pot like this.
I also made the soup very simple, just using vegetable broth, black pepper and garlic powder. (In Japan actually, we use Dashi (fish broth).) You can make it into cream soup by adding heavy cream, shredded cheese, etc, or tomato soup by adding tomatoes, some seasoning, etc if desired. In that case, just make sure that you pack the bacon and cabbage in one pot, make soup in a separate pot and then pour it in.
I added a wheel of brie in the center to make it more visually appealing as some people do. You can go without it or add something else (such as mushrooms, tomato) in the center if desired.
Bacon & Napa Cabbage Hot Pot with Brie / Keto / Low Carb
- 8 Napa Cabbage Leaves (about 12 oz / 340 g)
- 12 slices Bacon
- 1 wheel (4.4 oz / 125 g) Brie
- 3 cup Vegetable Broth (720 ml)
- 1 tsp Garlic Powder (or 1 clove Fresh Garlic, Grated)
- 1/2 tsp Black Pepper
Wash the napa cabbage leaves. Drain well.
Lay one napa cabbage leaf on a cutting board and then two slices of bacon on it. Repeat until you have four 4 layers of napa cabbage leaves.
Cut the napa cabbage leaves into 4 - 5 pieces to fit into your pot. (* I cut into 2 inch / 5 cm pieces. <The pot that I used in the video -> Diameter: 8 inch (20 cm) x Height: 4 inch (10 cm)>)
Pack the layered bacon and napa cabbage in the pot tightly, cross section up, creating a whirlpool pattern.
Put the brie cheese in the center. Score the top in an criss-cross with a knife if desired.
Add the vegetable stock. Sprinkle the garlic powder and black pepper.
Cook over medium heat with the lid on for 10 - 15 mins, until the napa cabbage is tender.
This recipe is best for 8 inch/20cm (diameter) x 4 inch/10 cm (height) pots. Adjust the ingredients according to the size of your pot.
It tastes much better the next day, so please cook beforehand, refrigerate, and reheat before serving.
Calories 355 kcal, Protein 14.5 g, Total Fats 31.3 g, Total Carbohydrates 3.9 g, Dietary Fiber 1.1 g, Sugar 2.7 g
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