Cabbage Alfredo Recipe (Creamy Low-Carb Pasta Alternative)
Thinly sliced green cabbage sauteed until tender and tossed in a creamy butter, garlic, heavy cream, and parmesan sauce. Genuinely low-carb with all the comfort of fettuccine alfredo.
Ingredients
- 1 tsp small head green cabbage, core removed and sliced into 1/4-inch ribbons (about 6 cups)
- 1 tbsp teaspoon salt (for drawing out moisture)
- 1 tbsp olive oil
- 3 tbsp butter, divided
- 3 to 4 cloves garlic, minced
- 3/4 cup heavy cream
- 3/4 cup freshly grated parmesan
- 1/4 tsp nutmeg
- Salt and black pepper to taste
Optional
- 2 oz softened cream cheese (for extra thickness)
- Squeeze of fresh lemon juice (for brightness)
- Fresh parsley, for garnish
Instructions
- Slice cabbage into 1/4-inch ribbons. Toss with 1 teaspoon salt in a colander and let sit 10 minutes. Squeeze out excess moisture and pat dry.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add cabbage and cook 8 to 12 minutes, stirring occasionally, until tender and slightly golden. Remove to a plate.
- Reduce heat to medium-low. Add remaining 2 tablespoons butter to the pan. Once melted, add garlic and cook 30 to 45 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Cook 3 to 4 minutes until slightly thickened.Pour in heavy cream and bring to a gentle simmer. Cook 3 to 4 minutes until slightly thickened.
- Reduce heat to low. Stir in cream cheese if using. Add parmesan in two additions, whisking after each until smooth. Add nutmeg, taste, and season with salt and pepper.
- Return cabbage to the pan and toss to coat. Add a splash of cream if the sauce is too thick. Serve immediately.
Notes
Moisture control: Salting the cabbage before cooking is the most important step. Skip it and the sauce will be watery.
Parmesan: Must be freshly grated. Pre-shredded parmesan contains anti-caking agents that make the sauce grainy.
Cream cheese: 2 oz of softened cream cheese stirred in before the parmesan creates a noticeably thicker, silkier sauce.
Reheating: Stovetop over low heat with a splash of cream. Do not microwave on high.
Do not freeze.