Vegan Carbonara with Caramelized Cabbage
This vegan carbonara with caramelized cabbage is a twist on traditional carbonara. Sweet caramelized cabbage and a rich, smoky sauce wrap every bite of buttery pasta in pure flavor.
Print TRADITIONAL Recipe
Servings: 4
INGREDIENTS
- 8 oz Chunky Pasta
- 1 to 2 tbsp of Vegan Butter
- Olive Oil
- 2 Medium Onions
- 1 Head Green Cabbage
- 2 tbsp Maple Syrup
- 2 tbsp Soy Sauce
- 2 tbsp Vegan Worcestershire
- 2 tbsp Olive Oil
- 2 tsp Smoked Paprika
- 2 tsp Garlic Powder
- 2 tbsp Vegan Butter
- ¼ C Nutritional Yeast
INSTRUCTIONS
- Prepare the pasta according to package directions.8 oz Chunky Pasta
- Before draining, reserve 2 cups of pasta water.
- Drain and toss with vegan butter to prevent sticking. Set aside.1 to 2 tbsp of Vegan Butter
- Thinly slice the onions and cabbage. Cut the cabbage into 4 thick quarters around the core, slice into thin ribbons, then cut in half.2 Medium Onions, 1 Head Green Cabbage
- Heat a generous drizzle of olive oil in a large sauté pan over medium heat.Olive Oil
- Add the onions & sauté for about 5 minutes, until they begin to caramelize.
- Add the cabbage and mix well. Cover and cook for 5 minutes to sweat the cabbage until it begins to reduce. More caramelization will develop - don’t be alarmed if some edges look deeply browned.
- Mix thoroughly, cover again, and cook for 5 more minutes.
- Whisk all sauce ingredients together until smooth.2 tbsp Maple Syrup, 2 tbsp Soy Sauce, 2 tbsp Vegan Worcestershire, 2 tbsp Olive Oil, 2 tsp Smoked Paprika, 2 tsp Garlic Powder
- Add the sauce to the cabbage mixture and mix well. Cook uncovered for about 15 minutes, stirring often.
- Continue cooking until the mixture is mostly caramelized. This deep caramelization is where the signature carbonara flavor develops. As the cabbage releases liquid, it will cook off and allow the mixture to brown further.
- Add the additional vegan butter and nutritional yeast to the pan, along with 1 cup of the reserved pasta water. Stir until the butter melts and the liquid begins to thicken slightly.2 tbsp Vegan Butter, ¼ C Nutritional Yeast
- Fold the pasta into the cabbage mixture and toss until fully coated. Slowly add more reserved pasta water if necessary.
- To Serve: Scoop the carbonara into individual bowls. Sprinkle generously with nutritional yeast and season with salt and pepper to taste.