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Cabbage Carbonara Recipe

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★★★★★

4.5 from 63 reviews

This cabbage carbonara is a delicious low-carb and creamy pasta replacement made with roasted cabbage strips, crispy bacon, and a rich Parmesan cream sauce. It offers a comforting and satisfying dish with a silky texture and savory flavors, perfect for those seeking a healthier, budget-friendly alternative to traditional carbonara.

Ingredients

Scale

Vegetables

  • ½ medium head of cabbage
  • 1 medium onion
  • 2 garlic cloves, minced

Proteins

  • 4–5 slices bacon, chopped

Dairy

  • ½ cup heavy cream
  • ¼ cup Parmesan cheese, freshly grated

Seasonings & Oils

  • Olive oil, for roasting
  • ¼ tsp black pepper
  • Salt, to taste

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the cabbage.
  2. Prep the cabbage: Slice half a medium head of cabbage into long, thin strips resembling wide noodles, yielding about 5 to 6 cups. Toss with a drizzle of olive oil and a pinch of salt to season evenly.
  3. Roast the cabbage: Spread the cabbage strips out in a single layer on a large baking sheet. Roast in the preheated oven for 10 to 15 minutes until the edges start to brown lightly and the cabbage softens but remains slightly chewy.
  4. Cook the bacon: While the cabbage roasts, heat a large pan over medium heat. Add the chopped bacon and cook for 2 to 3 minutes until it begins to crisp and release its fat.
  5. Sauté onions and garlic: To the pan with bacon, add the chopped onion and cook for another 2 to 3 minutes, stirring frequently, until the onion is soft and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  6. Make the creamy sauce: Pour in ½ cup heavy cream, then add ¼ cup freshly grated Parmesan cheese and ¼ teaspoon black pepper. Stir well and allow the mixture to simmer gently for 2 to 3 minutes until it thickens slightly.
  7. Combine cabbage and sauce: Add the roasted cabbage strips into the creamy sauce pan. Toss gently to coat all the cabbage evenly with the sauce. Cook for an additional 1 to 2 minutes to meld flavors, taking care not to overcook the cabbage.
  8. Finish and serve: Taste and adjust seasoning with salt and pepper if needed. Serve the cabbage carbonara hot, optionally topped with extra Parmesan, freshly cracked black pepper, and crispy bacon pieces. A drizzle of olive oil before serving enhances flavor and shine.

Notes

  • Do not overcook the cabbage to maintain its slightly chewy, pasta-like texture.
  • If the sauce becomes too thick, add a splash of cream or water to loosen it.
  • Use freshly grated Parmesan for the smoothest, richest sauce consistency.
  • Leftovers keep well in an airtight container in the fridge for up to 3 days.
  • Reheat gently over low heat, adding a splash of cream or water if needed to refresh the sauce.
  • Freezing is not recommended as creamy sauces may separate upon thawing.

Keywords: Cabbage Carbonara, Low Carb, Keto, Creamy Sauce, Bacon, Roasted Cabbage, Pasta Replacement

Find it online: https://recipeswithria.com/cabbage-carbonara-recipe/