Low-Carb Cabbage Carbonara Recipe

Today I’m taking the “carb” out of carbonara with this low-carb cabbage carbonara. Smoky bacon, salty Parmesan, and garlic give this dish its flavor. It is one of my favorite meals and I swear I like this better than the traditional kind with pasta. The cabbage has an uneven texture which helps hold the sauce — oh and that sauce!

low-carb cabbage carbonara has all the flavor and richness that you want when you are craving Italian food. Smoky bacon, salty Parmesan, and garlic flavor this dish beautifully. Lowcarb-ology.com

The sauce is created by finishing the cabbage in just a little cream and then mixing an egg yolk into the rest of the ingredients. What comes forth is a silky, rich sauce that clings to each strand of the cabbage which clutches the bacon and Parmesan tightly to it. You have to taste it to believe it.

Be sure to take the ingredients off the stove before adding the egg or you’ll have scrambled egg in this and that’s not cool. I like to mix just a touch of cream in with the egg before I mix it into the cabbage to help ensure that there is no scrambling. Once you’ve mixed it up plate it and eat it immediately — this dish must be eaten right after it’s prepared.

This low carb cabbage carbonara is quick and easy - it's sure to be a favorite. Lowcarb-ology.com

Low-carb cabbage carbonara is quick to make — only about 15 minutes from start to finish. Yes. It is high in fat and calories – it’s probably not something you’ll want to eat on a daily basis. Well… you might want to but the calories might trip you up. If you have issues with eating raw egg yolk you can use pasteurized eggs — I don’t use them so I don’t know if there are any significant differences.

low-carb cabbage carbonara is a gorgeous dish for those times you want something special but need something quick Lowcarb-ology.com

How much bacon fat you leave in the pan is kind of up to you. I leave all of it because this cabbage carbonara is a treat for me and I like it. Plus, the bacon I get doesn’t have gobs of fat. 3 Tablespoons in the pan is about what you need but you can use a little less or a little more if you want. I was inspired to make this when I saw a similar dish on The Nourished Caveman.

Print Pin Recipe

Cabbage and Onion Carbonara JAN 5

Take the carb out of Carbonara with this delicious, rich dish! Wide cabbage shreds are sauteed in bacon fat, then mixed with a silky carbonara sauce and the crispy bacon. Finally it's sprinkled with Parmesan. If you love carbonara you will love this.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 14 minutes
Servings 1 serving
Calories 544kcal
Author Lowcarbology Editorial


  • 6 ounces cabbage cut in wide shreds
  • 3 slices of bacon
  • salt Pinch
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 ounce grated Parmesan grated - the fresh kind from the refrigerated section not the kind in a green jar!
  • 2 tablespoons heavy cream save a teaspoon to beat into the egg
  • 1 egg yolk eaten with about 1 teaspoon of the heavy cream
  • black pepper Freshly ground


  • Dice the bacon and cook it until all the fat is rendered out.
  • Remove the bacon to a plate and add the cabbage to the bacon grease in the pan. If you have more than about 3 tablespoons of grease you may want to pour some off.
  • Add the shredded cabbage and saute, stirring often, until the cabbage is tender but not mushy - about 5 minutes.
  • Add the cream, garlic powder, and onion powder.
  • Simmer until the cream has thickened and almost disappeared, about 3 minutes. Don't let it scorch.
  • Remove from the heat and add the beaten egg yolk, cooked bacon, and the Parmesan, stirring in quickly.
  • Spoon into a dish and top with remaining Parmesan and plenty of black pepper.
  • Eat immediately.


Protein: 36.5


Calories: 544kcal | Carbohydrates: 13g | Protein: 19g | Fat: 46g | Saturated Fat: 19g | Cholesterol: 292mg | Sodium: 705mg | Potassium: 419mg | Fiber: 4g | Sugar: 5g | Vitamin A: 990IU | Vitamin C: 62.3mg | Calcium: 268mg | Iron: 1.6mg

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Last Updated 09/19/2020

16 Responses to “Low-Carb Cabbage Carbonara Recipe”

  1. Oh, I would leave all the bacon fat too!

    • LOL! Right? What’s the point of cutting carbs if you can’t slurp down all that bacon!

  2. Okay, this looks TOTALLY amazing. I love cabbage and feel it totally gets the short shrift. Can’t wait to try this one.

    • 🙂 I loved it – let me know what you think.

  3. This is such an unusual combination to make with cabbage – I’m intrigued!

    • It was so good!

  4. […] Low Carb Cabbage Carbonara […]

  5. Oh yeah, I have a head of cabbage in my crisper and a rasher of bacon! This is SO happening. You rock Marye!

    • 🙂 let me know what you think Lisa!

  6. I’m going to have to try this. But I don’t use garlic or onion powder. I know how to adjust for real garlic but what about the onion?

    • I’d use a tablespoon of grated onion I think.

  7. […] Oh man, this was already getting out of control. I wondered if there’s a way to scale back on the pasta. I don’t actually know how I found it, but somewhere in the depths of a little-used Google server was this recipe for Low-Carb Cabbage Carbonara. […]

    • how much is 6 oz. of cabbage???

    • about 3/4 cup.

  8. Sounds amazing will definitely try it

    • Thanks! Let me know what you think!

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