Cabbage Carbonara

5 from 5 votes

This cabbage carbonara honestly surprised me. It is one of my favorite pasta replacements so far and something I make when I want a creamy, comforting dish with a rich, silky sauce.

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: American

Keyword: Cabbage Carbonara

Servings: servings

Calories: 253kcal

Author: Ioana Diaconu from LowCarbSpark.com

Ingredients

½ medium head of cabbage
Olive oil, for roasting
1 medium onion
2 garlic cloves minced
4-5 slices bacon chopped
½ cup heavy cream
1/4 cup Parmesan cheese
1/4 tsp black pepper
Salt, to taste

US Customary - Metric

Instructions

Preheat the oven to 400°F / 200°C.
Slice the cabbage into long, thin strips, similar to wide noodles. You should have about 5 to 6 cups of sliced cabbage.
Place the cabbage on a large baking sheet. Drizzle with a little olive oil and sprinkle with a pinch of salt. Toss to coat, then spread it out in a single layer.
Roast the cabbage for 10 to 15 minutes, just until it starts to soften and lightly brown on the edges.
Make the sauce. Heat a large pan over medium heat. Add the chopped bacon and cook for 2 to 3 minutes, until it starts to crisp and release its fat.
Add the chopped onion and cook for another 2 to 3 minutes, stirring often, until soft and translucent. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
Pour in the heavy cream, then add the Parmesan cheese and black pepper.
Stir well and let the sauce simmer gently for 2 to 3 minutes, until slightly thickened.
Add the roasted cabbage to the pan and toss everything together until the cabbage is well coated in the creamy sauce. Taste and add more salt or pepper if needed.
Serve hot and enjoy your creamy, comforting cabbage carbonara.

Notes

Do not overcook the cabbage or it will lose its chewy, pasta-like texture
If the sauce feels too thick, add a splash of cream or water
Freshly grated Parmesan works best for a smooth sauce

Nutrition