Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C). Toss the cabbage strips with a pinch of salt and a light drizzle of olive oil until well coated.
- Spread the seasoned cabbage on a baking sheet in a single layer. Roast for 10 to 15 minutes until the edges are just caramelized and the cabbage is slightly tender.
- While the cabbage roasts, warm a large pan over medium heat. Sauté the chopped onion and minced garlic for 2 to 3 minutes until fragrant and soft.
- Add the chopped beef bacon to the pan with the onion and garlic. Cook, stirring, for another 2 to 3 minutes until the bacon becomes a little crispy.
- Reduce the heat slightly and pour in the heavy cream, then add the grated Parmesan and black pepper. Stir and simmer for a few minutes until the sauce thickens just a bit.
- Fold the roasted cabbage into the sauce, tossing gently so every strip is coated. Let it cook for 1 to 2 minutes to meld the flavors.
- Serve the cabbage carbonara hot, topping with extra Parmesan, freshly cracked pepper, and more crispy beef bacon if desired.
Nutrition
Notes
Roast the cabbage in a single layer to help it caramelize without getting soggy. You can roast the cabbage ahead and refrigerate for up to three days, then reheat and combine with the sauce when ready to serve. To make this vegetarian, try swapping in smoked mushrooms or crispy chickpeas for the beef bacon. Leftovers keep in the fridge for up to three days; reheat gently with a splash of cream or milk to keep the sauce silky. This dish does not freeze well as the cabbage and sauce lose their textures after thawing.