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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
