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–+ servings
Cabbage Carbonara

Satisfy Your Cravings with Creamy Cabbage Carbonara

This Cabbage Carbonara is a delightful low-carb twist on a classic dish, featuring creamy goodness and crispy bacon.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cabbage
  • 1 medium head Cabbage yields about 5-6 cups of strips
For the Sauce
  • 2 tablespoons Olive Oil can be substituted with avocado oil
  • 1 medium Onion or use shallots for a milder flavor
  • 2 cloves Garlic minced
  • 1 cup Heavy Cream consider half-and-half for a lighter version
  • 1 cup Parmesan Cheese freshly grated
  • to taste Black Pepper
  • to taste Salt
For the Bacon
  • 4 slices Bacon can substitute with turkey bacon

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • Large bowl

Method
 

Step-by-Step Instructions for Cabbage Carbonara
  1. Preheat your oven to 400°F (200°C).
  2. Slice a medium head of cabbage into long, thin strips and toss with olive oil and salt. Roast for 10-15 minutes until golden and tender.
  3. While the cabbage roasts, heat a skillet over medium heat and cook chopped bacon for about 2-3 minutes until crispy.
  4. Add chopped onion to the skillet and sauté for 2-3 minutes, then add minced garlic and cook for another 30 seconds.
  5. Reduce heat, stir in heavy cream, Parmesan cheese, and black pepper, cooking until sauce thickens, about 2-3 minutes.
  6. Add roasted cabbage to the sauce, toss to coat, and heat for another 1-2 minutes.
  7. Serve hot, garnished with extra Parmesan cheese, black pepper, and crispy bacon as desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 12gProtein: 20gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 80mgCalcium: 300mgIron: 1.5mg

Notes

This dish can be stored in an airtight container for up to 3 days or frozen for up to 2 months. Reheat gently and add cream or water if sauce thickens too much.

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