Cabbage Carbonara Recipe

Introduction

Cabbage carbonara is a surprisingly delicious low-carb alternative to traditional pasta carbonara. With tender roasted cabbage, crispy bacon, and a creamy Parmesan sauce, this dish offers comforting flavors and a satisfying texture that’s perfect for a quick weeknight meal.

Ingredients

• ½ medium head of cabbage
• Olive oil, for roasting
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4-5 slices bacon, chopped
• ½ cup heavy cream
• ¼ cup Parmesan cheese, freshly grated
• ¼ tsp black pepper
• Salt, to taste

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Slice the cabbage into long, thin strips resembling wide noodles, yielding about 5 to 6 cups.
2. Step 2: Spread the cabbage on a large baking sheet. Drizzle with olive oil, sprinkle with a pinch of salt, and toss to coat evenly. Arrange in a single layer.
3. Step 3: Roast the cabbage for 10 to 15 minutes until it starts to soften and lightly brown at the edges.
4. Step 4: While the cabbage roasts, heat a large pan over medium heat. Add chopped bacon and cook for 2 to 3 minutes until it begins crisping and releases fat.
5. Step 5: Add chopped onion to the pan and cook another 2 to 3 minutes, stirring often, until soft and translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
6. Step 6: Pour in the heavy cream. Add Parmesan cheese and black pepper, stirring well. Let the sauce simmer gently for 2 to 3 minutes until it thickens slightly.
7. Step 7: Add the roasted cabbage to the pan, tossing to coat the strips thoroughly in the creamy sauce. Taste and add salt or more pepper if desired.
8. Step 8: Serve hot, optionally garnished with extra Parmesan or freshly cracked black pepper for added flavor.

Tips & Variations

• Do not overcook the cabbage to preserve its slightly chewy, pasta-like texture.
• If the sauce thickens too much, add a splash of cream or water to loosen it.
• Try swapping bacon for smoked mushrooms or crispy chickpeas for a vegetarian version.
• Mix in Gruyère or Pecorino cheese instead of Parmesan for a different flavor.
• Add extra vegetables like zucchini or spinach to boost color and nutrition.
• For a spicy twist, sprinkle in chili flakes or smoked paprika.
• Incorporate cooked low-carb pasta or zucchini noodles to make it more pasta-like.

Storage

Store leftover cabbage carbonara in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally and adding a splash of cream or water if needed to restore the sauce’s creaminess. Avoid freezing, as the sauce may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of cabbage?

Yes, you can substitute cooked low-carb pasta or zucchini noodles for cabbage if you prefer a more traditional carbonara texture.

How do I keep the cabbage from becoming mushy?

Roast the cabbage in a single layer without overcrowding the pan and avoid overcooking it in the sauce. This helps maintain a tender but slightly chewy texture.

Cabbage Carbonara Recipe

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★★★★★

4.8 from 273 reviews

• Author: anna
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This cabbage carbonara is a delicious low-carb pasta alternative featuring roasted cabbage strips tossed in a creamy, cheesy sauce with crispy bacon. It makes a comforting, rich, and silky dish perfect for those looking to enjoy a comforting carbonara without the carbs of traditional pasta. The cabbage retains a slight chewiness, absorbing the flavorful sauce beautifully.

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Ingredients

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Main Ingredients

• ½ medium head of cabbage, sliced into long, thin strips
• Olive oil, for roasting
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4–5 slices bacon, chopped
• ½ cup heavy cream
• ¼ cup freshly grated Parmesan cheese
• ¼ teaspoon black pepper, freshly cracked
• Salt, to taste

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Instructions

1. Preheat Oven and Prep Cabbage: Preheat your oven to 400°F (200°C). Slice half a medium head of cabbage into long, thin strips resembling wide noodles. Place them on a baking sheet, drizzle with olive oil, sprinkle with salt, and toss to coat evenly.
2. Roast the Cabbage: Spread the cabbage strips in a single layer and roast in the oven for 10 to 15 minutes until they are tender and edges begin to caramelize without overcrowding the pan to avoid steaming.
3. Cook 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 starts to crisp and releases flavorful fat.
4. Sauté Onion and Garlic: Add the chopped onion to the pan with bacon and cook for another 2 to 3 minutes until soft and translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Make Creamy Sauce: Pour in ½ cup heavy cream, then add ¼ cup Parmesan cheese and ¼ teaspoon freshly cracked black pepper. Stir well and let the sauce gently simmer for 2 to 3 minutes until it thickens slightly.
6. Toss in Roasted Cabbage: Add the roasted cabbage strips to the pan and gently toss to coat each strip well with the creamy sauce. Cook for an additional 1 to 2 minutes allowing the flavors to meld but keeping cabbage slightly chewy.
7. Season and Serve: Taste and adjust salt and pepper as desired. Plate the cabbage carbonara hot, optionally topping with extra Parmesan, cracked pepper, and crispy bacon pieces. A drizzle of olive oil before serving adds extra flavor and shine.

Notes

• Do not overcook the cabbage or it will lose its pleasantly chewy, pasta-like texture.
• If the sauce is too thick, add a splash of cream or water to loosen it.
• Freshly grated Parmesan cheese yields a smoother, richer sauce that clings beautifully to the cabbage.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat, stirring occasionally and adding cream or water if the sauce thickens too much.
• Avoid freezing this dish as creamy sauces tend to separate when frozen.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Roasting
• Cuisine: American

Keywords: Cabbage Carbonara, low-carb pasta alternative, creamy cabbage recipe, roasted cabbage, keto carbonara, comfort food low carb