Cabbage Carbonara Recipe

Introduction

Cabbage Carbonara is a delightful twist on the classic Italian favorite, replacing pasta with roasted cabbage for a lighter, vegetable-packed meal. It combines crispy bacon, creamy sauce, and tender cabbage for a comforting dish that’s simple to prepare and full of flavor.

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
• ¼ cup Parmesan cheese
• ¼ tsp black pepper
• Salt, to taste

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: Slice the cabbage into long, thin strips, similar to wide noodles, yielding about 5 to 6 cups.
3. Step 3: Place the cabbage on a large baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt. Toss to coat evenly, then spread it in a single layer.
4. Step 4: Roast the cabbage for 10 to 15 minutes until it begins to soften and develop light browning on the edges.
5. Step 5: Heat a large pan over medium heat. Add the chopped bacon and cook for 2 to 3 minutes until it crisps and releases its fat.
6. Step 6: Add the chopped onion to the pan and cook for another 2 to 3 minutes, stirring often, until soft and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
7. Step 7: Pour in the heavy cream, then add Parmesan cheese and black pepper. Stir well and let the sauce simmer gently for 2 to 3 minutes until slightly thickened.
8. Step 8: Add the roasted cabbage to the pan and toss everything together until the cabbage is fully coated in the creamy sauce. Taste and adjust salt or pepper as needed.
9. Step 9: Serve hot and enjoy your creamy, comforting cabbage carbonara.

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes to the sauce while simmering.
• Substitute pancetta for bacon for a more traditional carbonara taste.
• Use grated Pecorino Romano cheese instead of Parmesan for a sharper finish.
• Try adding sautéed mushrooms or peas for extra texture and nutrients.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to prevent the cream sauce from separating, adding a splash of cream or milk if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of cabbage?

Yes, you can substitute pasta if preferred, but the roasted cabbage adds a unique texture and is a lower-carb alternative.

Is this dish suitable for freezing?

It is best enjoyed fresh, as freezing may cause the cream sauce to separate and affect texture. If freezing, reheat slowly and stir well.

Cabbage Carbonara Recipe

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★★★★★

4.6 from 61 reviews

• Author: Harry
• Total Time: 30 minutes
• Yield: 2–3 servings 1x

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Description

This Cabbage Carbonara is a creative, low-carb twist on the classic Italian pasta dish, substituting wide strips of roasted cabbage for noodles. Roasted until tender and lightly browned, the cabbage is combined with a rich creamy sauce of bacon, onion, garlic, heavy cream, and Parmesan cheese for a comforting, flavorful meal that’s quick to prepare and perfect for a cozy dinner.

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Ingredients

Scale 1x2x3x

Vegetables

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

Meat

• 4–5 slices bacon, chopped

Dairy

• ½ cup heavy cream
• ¼ cup Parmesan cheese

Other

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

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the cabbage.
2. Slice Cabbage: Cut the half head of cabbage into long, thin strips resembling wide noodles, yielding about 5 to 6 cups of sliced cabbage.
3. Prepare Cabbage for Roasting: Spread the cabbage strips on a large baking sheet, drizzle with olive oil, sprinkle with salt, and toss to evenly coat. Spread them out in a single layer.
4. Roast the Cabbage: Roast the cabbage in the preheated oven for 10 to 15 minutes until it begins to soften and edges turn lightly browned.
5. Cook Bacon: While cabbage roasts, heat a large pan over medium heat and add the chopped bacon. Cook for 2 to 3 minutes until the bacon crisps and releases its fat.
6. Sauté Onion and Garlic: Add the chopped onion to the pan with bacon and cook for another 2 to 3 minutes, stirring often, until the onion is soft and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
7. Add Cream and Cheese: Pour the heavy cream into the pan, then stir in the Parmesan cheese and black pepper.
8. Simmer Sauce: Stir the mixture and let it simmer gently for 2 to 3 minutes to slightly thicken the sauce.
9. Toss in Roasted Cabbage: Add the roasted cabbage to the pan and toss everything together until the cabbage is fully coated with the creamy sauce. Adjust seasoning with salt and pepper as needed.
10. Serve: Serve the creamy cabbage carbonara hot and enjoy this comforting, flavorful dish.

Notes

• Use a sharp knife for slicing cabbage thinly to ensure even roasting and better texture.
• If desired, substitute pancetta for bacon for a more authentic Italian flavor.
• Parmesan cheese adds a salty, nutty profile—grate fresh for best results.
• This dish is best enjoyed immediately but can be refrigerated for up to 2 days and gently reheated.
• Adjust black pepper and salt to taste, as bacon and Parmesan already provide saltiness.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Italian-inspired

Keywords: Cabbage Carbonara, low carb carbonara, roasted cabbage recipe, creamy cabbage dish, bacon and cabbage, Italian-inspired vegetable recipe