Bacon & Napa Cabbage Hot Pot with Brie / Keto / Low Carb

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 355 kcal
Author Miyuki


  • 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


  1. Wash the napa cabbage leaves. Drain well.
  2. 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.
  3. 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)>)

  4. Pack the layered bacon and napa cabbage in the pot tightly, cross section up, creating a whirlpool pattern.
  5. Put the brie cheese in the center. Score the top in an criss-cross with a knife if desired.

  6. Add the vegetable stock. Sprinkle the garlic powder and black pepper.
  7. Cook over medium heat with the lid on for 10 - 15 mins, until the napa cabbage is tender.

Recipe Notes

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.

American bacon may be cut thicker than Japanese bacon, so if you think it's too much bacon, please reduce the amount.

Per 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