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Creamy Cabbage Alfredo

A delightful low-carb alternative to traditional pasta, Creamy Cabbage Alfredo offers a rich and creamy texture with fresh cabbage soaking in a savory Alfredo sauce.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium head cabbage Remove outer leaves and core before slicing.
  • 2 tablespoons olive oil For sautéing.
  • 2 cloves garlic, minced Adds flavor.
  • 1 cup heavy cream For the creamy sauce.
  • 1/2 cup grated Parmesan cheese For added richness.
  • Salt and pepper to taste For seasoning.
  • Fresh parsley for garnish Adds flavor and color.

Method
 

Preparation
  1. Begin by removing the outer leaves of the cabbage and cutting it into quarters. Remove the core and slice the cabbage into fine ribbons.
Cooking
  1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant.
  2. Add the sliced cabbage to the skillet. Stir occasionally for about 5–7 minutes, or until the cabbage starts to wilt and soften.
  3. Pour the heavy cream into the skillet and stir well to combine it with the cabbage. Allow this mixture to simmer for around 2–3 minutes.
  4. Stir in the grated Parmesan cheese, salt, and pepper. Continue to cook for another 2 minutes until the cheese melts and the sauce thickens.
  5. Once everything is mixed well and creamy, remove from heat. Garnish with fresh parsley before serving.

Notes

For a vegan option, replace Parmesan with nutritional yeast. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month. Reheat gently on the stovetop.