Go Back
Print
roasted cabbage & bacon carbonara

roasted cabbage & bacon carbonara

Adapted from The Nourished Caveman

Roasted cabbage "noodles" smothered in creamy carbonara sauce, topped off with crunchy bits of bacon.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Author Rosemary Stelmach

Ingredients

Roasted Cabbage

  • 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

Carbonara Sauce

  • 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

Instructions

  1. Preheat the oven to 350°F.  Lightly oil a rimmed cookie sheet.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.