Here’s a creamy, comforting Cabbage Alfredo recipe—a low-carb twist on classic Alfredo pasta that uses sautéed cabbage as the star:
Ingredients (2–3 servings)
- 1 small head of cabbage, thinly sliced
- 2 tbsp butter or olive oil
- 2–3 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1/4 tsp nutmeg (optional, for warmth)
- Optional: cooked chicken, bacon, or mushrooms for protein
Instructions
- Prepare the cabbage:
- Heat butter or olive oil in a large skillet over medium heat.
- Add garlic and sauté 30 seconds until fragrant.
- Add cabbage and sauté 5–7 minutes until softened but still slightly crisp.
- Make the Alfredo sauce:
- Lower heat and pour in heavy cream.
- Stir in Parmesan cheese and nutmeg.
- Simmer gently for 3–5 minutes until the sauce thickens.
- Season with salt and pepper.
- Combine:
- Toss cabbage in the sauce until evenly coated.
- Add cooked chicken, bacon, or mushrooms if desired.
- Serve:
- Serve hot, garnished with extra Parmesan or fresh parsley.
💡 Tips:
- For extra richness, stir in a little cream cheese with the Parmesan.
- Sauté cabbage just enough to soften but retain some texture—it adds a nice contrast to the creamy sauce.
- This dish works well as a low-carb alternative to pasta or as a side with roasted meats.
I can also give a one-pan baked cabbage Alfredo casserole version that’s cheesy, bubbly, and perfect for dinner prep. Do you want that version?
