Roasted cabbage. Sliced nice & thin …almost like a wide noodle. Add a generous amount of crunchy bacon and toss it all together in a delicious creamy sauce. Sounds like a perfect side dish to me. Especially on a chilly winter evening. The prep on this isn’t too intensive. If you follow along with the directions, you’ll find that the cabbage will have plenty of time to roast while you prepare the delicious carbonara sauce.
Before the tray is placed in the oven, the cabbage is dressed with a coating of olive oil, garlic & salt. Be sure to slice the cabbage no more than 1/2-inch thick. After roasting and shrinking a bit, the cabbage will resemble fettucini.
I find that it works really well to use my Cuisinart mini-processor for this task. Since you’ll be blending just a quarter cup of oil with the garlic, the bowl of a full-size food processor would be just too large.
While the cabbage is hangin’ out in the oven turning all tender and golden (an absolute yum), it’s time to get busy with the bacon and the creamy sauce.
Whisk the sauce until it is creamy. Don’t worry if the coconut cream creates what appear to be small lumps in the sauce. They’ll dissipate when the sauce is mixed with the “hot-from-the-oven” cabbage.
Add the roasted cabbage, along with the bacon, to the bowl with the carbonara sauce. Gently combine it all until the cabbage is coated and the bacon is evenly distributed.
If you wanted to do a vegetarian version of this dish, why not eliminate the bacon and replace it with sauteed mushrooms? About 8 ounces should do the trick. Just a thought.
roasted cabbage & bacon carbonara
Adapted from The Nourished Caveman
Roasted cabbage "noodles" smothered in creamy carbonara sauce, topped off with crunchy bits of bacon.
- 1 small head of green cabbage (about 20 ounces)
- 4 garlic cloves, peeled
- 1/4 cup extra virgin olive oil
- 1 teaspoon kosher salt
- 8 ounces bacon
- 4 tablespoons unsalted butter, melted
- 1/3 cup unsweetened creamed coconut, melted (about 3 ounces)
- 2 organic pastured egg yolks
- 1/4 teaspoon freshly ground black pepper
Preheat the oven to 350°F. Lightly oil a rimmed cookie sheet.
Remove the cabbage core and outer leaves. Slice the cabbage into 1/2-inch thick slices and place them in a single layer on the prepared cookie sheet. You may need to use several cookie sheets to accommodate the entire head of cabbage.
In a small food processor, mix the garlic cloves with the extra virgin olive oil & salt, until they form a smooth, runny paste. Brush the oil paste onto the cabbage slices evenly with a pastry brush. Save about 1/3 of the paste for the flip side of the slices. Place the tray in the preheated oven and bake for about 30 minutes, turning the slices halfway through and brushing the other side with the reserved oil paste.
Cut the bacon into small pieces of about 1-inch. Cook them in a medium pan over moderate heat until crispy. Remove the cooked bacon from the fat and set aside.
In a large bowl whisk together the eggs, melted butter, creamed coconut & pepper to form a smooth cream. If you like your carbonara to be very spicy, add extra freshly ground black pepper at this time.
When the cabbage is done, it will be tender and caramelized with slightly burnt edges. Toss it in the bowl with the carbonara sauce and bacon pieces. Serve immediately while hot.
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