Creamy Cabbage Carbonara
A delightful twist on classic carbonara, this creamy cabbage version is rich and satisfying.
Equipment
- Oven For roasting the cabbage.
- Large Pan For cooking the sauce.
- Baking sheet For roasting the cabbage.
Ingredients
Main Ingredients
- 0.5 head cabbage sliced
- 1 cup olive oil for roasting
- 1 medium onion chopped
- 2 cloves garlic minced
- 5 slices beef bacon chopped
- 0.5 cup heavy cream
- 0.25 cup Parmesan cheese grated
- 0.25 tsp black pepper
- to taste salt
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the cabbage into long, thin strips, resembling wide noodles. You should have about 5 to 6 cups of sliced cabbage.
- Place the sliced cabbage on a large baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt. Toss to coat, then spread it out in a single layer.
- Roast the cabbage in the oven for 10 to 15 minutes, or until it starts to soften and lightly brown on the edges. Keep an eye on it to avoid burning.
- While the cabbage is roasting, heat a large pan over medium heat. Add the chopped beef bacon and cook for 2 to 3 minutes, until it begins to crisp and release its fat.
- Add the chopped onion to the pan 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, just until fragrant.
- Pour in the heavy cream, then add the grated Parmesan cheese and black pepper. Stir well and let the sauce simmer gently for 2 to 3 minutes, until slightly thickened.
- Once the cabbage is done roasting, add it to the pan with the sauce. Toss everything together until the cabbage is well coated in the creamy sauce. Taste and adjust with more salt or pepper if needed.
- Serve hot and enjoy your creamy, comforting cabbage carbonara!
Notes
For a vegetarian option, you can omit the beef bacon and use mushrooms for added flavor. Feel free to add other vegetables like peas or spinach for extra nutrition. No alcoholic drinks allowed, please substitute with a non-alcoholic option.