Cabbage Carbonara

Who knew cabbage could satisfy a creamy pasta craving? 🥓🧀

I’m always interested in finding low-carb alternatives to comfort food, but this one genuinely surprised me. The idea of turning cabbage into a pasta-style dish sounded simple enough, yet the creamy sauce and savory bacon make it feel much more indulgent than you might expect. 🤎

The roasted cabbage has lovely golden edges and just enough bite, all coated in a silky Parmesan cream sauce with smoky bacon in every forkful. This keto cabbage carbonara is a cozy, satisfying low-carb meal when you want something creamy without reaching for traditional pasta.

Servings: 12

Ingredients

• 1½ medium heads of cabbage, sliced into thin strips
• Olive oil, for roasting
• 3 medium onions, chopped
• 6 garlic cloves, minced
• 12–15 slices bacon, chopped
• 1½ cups heavy cream (360 ml)
• ¾ cup grated Parmesan cheese (75 g)
• ¾ tsp ground black pepper
• Salt, to taste

Directions

1. Preheat the oven to 400°F (200°C).
2. Slice the cabbage into long, thin strips resembling wide noodles. Spread the cabbage across a large baking sheet, drizzle with olive oil, and season lightly with salt. Toss to coat and arrange in a single layer.
3. Roast for 10–15 minutes, until the cabbage begins to soften and the edges develop a little color. Avoid overcooking so the cabbage retains some texture.
4. Meanwhile, place a large skillet over medium heat. Add the chopped bacon and cook for 2–3 minutes, or until it begins to crisp and release its fat.
5. Add the chopped onions and cook for another 2–3 minutes, stirring frequently, until softened. Stir in the minced garlic and cook for about 30 seconds, until fragrant.
6. Pour in the heavy cream and add the Parmesan and black pepper. Stir well and let the sauce simmer gently for 2–3 minutes, until slightly thickened.
7. Add the roasted cabbage to the skillet and toss until all the strips are coated in the creamy sauce. Taste and adjust the salt and pepper as needed.
8. Serve hot while the sauce is creamy and the cabbage still has a little bite.

Notes

• Keep the cabbage slightly firm: Roast it just until it begins to brown to prevent a mushy texture.
• Adjust the sauce: If it becomes too thick, stir in a small splash of cream or water.
• Use freshly grated Parmesan: It generally melts more smoothly into the sauce than pre-grated cheese.

MACROS

Per serving (1/12 of the recipe):

• Calories: 253
• Fat: 21 g
• Protein: 7 g
• Total Carbs: 10 g
• Fiber: 3 g
• Net Carbs: 7 g