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Cabbage Alfredo

Crisp cabbage meets a silky, cheesy sauce in this indulgent yet light Cabbage Alfredo, perfect for quick weeknight dinners or as a low-carb main dish.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium head cabbage, chopped Use a dense, heavy head with crisp, tightly packed leaves.
  • 2 tablespoons olive oil For sautéing the cabbage.
  • 3 cloves garlic, minced Use fresh garlic for a brighter flavor.
  • 1 cup heavy cream Choose cream with at least 36% fat for the best texture.
  • 1 cup grated Parmesan cheese Use fresh Parmesan for a glossy sauce.
  • to taste Salt and pepper Adjust seasoning to preference.
  • a pinch nutmeg To enhance flavor.
  • optional Cooked pasta of your choice For serving if desired.

Method
 

Sautéing Cabbage
  1. Warm 2 tablespoons of olive oil in a large skillet over medium heat, then add the chopped cabbage. Toss and cook until the leaves soften and begin to turn translucent and lightly golden, about 5–7 minutes.
Adding Garlic
  1. Stir in 3 cloves of minced garlic and cook another minute, stirring constantly until fragrant but not browned.
Making the Cream Sauce
  1. Pour in 1 cup of heavy cream and bring the mixture to a gentle simmer while stirring frequently.
Incorporating Parmesan
  1. Gradually add 1 cup of grated Parmesan, stirring constantly until fully melted and glossy.
Seasoning
  1. Season to taste with salt, freshly ground pepper, and a small pinch of nutmeg.
Serving
  1. Spoon the Cabbage Alfredo over cooked pasta, or serve the creamy cabbage as the main component for a low-carb plate.

Notes

Store leftovers in an airtight container in the fridge for up to 3–4 days. Can be frozen without pasta for up to 2 months. Reheat gently over low heat, adding a splash of cream or milk as necessary.