Creamy Cabbage Carbonara
This creamy cabbage carbonara uses roasted cabbage instead of pasta for a comforting, low-carb twist on the classic dish, perfect for any weeknight dinner.
Ingredients
Main Ingredients
- 1 head head of cabbage, cut into wedges Regular green cabbage or Savoy works.
- 4 strips strips of bacon, chopped Can substitute with turkey bacon or omit.
- 1 cup heavy cream For richness, can substitute with half cream and half whole milk.
- 1 cup grated Parmesan cheese Grate fresh for better melting.
- 2 cloves cloves garlic, minced Reduce if sensitive to garlic.
- to taste Salt and pepper Adjust to your preference.
- as needed Olive oil for roasting Drizzle over cabbage before roasting.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Drizzle cabbage wedges with olive oil, salt, and pepper, and roast in the oven for 25-30 minutes.
Cooking the Sauce
- In a skillet over medium heat, cook the chopped bacon until crispy, about 6-8 minutes.
- Add minced garlic to the skillet and cook for an additional minute.
- Lower the heat and stir in the heavy cream and Parmesan cheese, allowing it to simmer until slightly thickened.
Bringing it Together
- Once the cabbage is done, chop it into bite-sized pieces and add it to the skillet with the sauce.
- Mix everything well and heat through, adjusting seasoning to taste.
Serving
- Serve warm and enjoy your low-carb carbonara!
Notes
Can roast the cabbage ahead of time. Leftovers store well in the fridge for up to 3 days. Reheat gently with a splash of cream or water.