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Cabbage Carbonara

Creamy Cabbage Carbonara: A Low-Carb Delight to Savor

A delicious Cabbage Carbonara that replaces traditional pasta with roasted cabbage, creating a low-carb comfort food perfect for meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian, Low-Carb
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cabbage Base
  • 1 medium head Cabbage Ideal for a low-carb pasta substitute.
  • 2 tablespoons Olive oil Enhances roasting.
For the Sauce
  • 1 medium Onion Adds sweetness and depth.
  • 2 cloves Garlic Minced.
  • 4-5 slices Bacon Crispy, savory goodness.
  • 1/2 cup Heavy cream Creates a luscious sauce.
  • 1/4 cup Parmesan cheese Freshly grated.
For Seasoning
  • 1/4 teaspoon Black pepper Adjust to taste.
  • Salt Season to taste.

Equipment

  • Oven
  • Baking Sheet
  • Large pan
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Slice half a medium head of cabbage into long, thin strips, about 5-6 cups total.
  3. Spread the cabbage on a baking sheet and roast for 10-15 minutes until tender and caramelized.
  4. Cook the chopped bacon in a large pan over medium heat for 2-3 minutes until crispy.
  5. Add the finely chopped onion and cook for another 2-3 minutes until translucent, then stir in minced garlic for 30 seconds.
  6. Pour in ½ cup of heavy cream, add Parmesan cheese and black pepper, stirring until the sauce thickens slightly.
  7. Toss the roasted cabbage into the creamy sauce and stir for 1-2 minutes until well-coated.
  8. Serve hot, garnished with additional Parmesan, cracked pepper, and crispy bacon if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 23gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 40mgCalcium: 250mgIron: 2mg

Notes

Slice the cabbage uniformly for even roasting. Avoid overcrowding the baking sheet to prevent steaming. Store leftovers in an airtight container in the fridge for up to 3 days.

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