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Bowl of creamy cabbage Alfredo topped with Parmesan and black pepper

Creamy Cabbage Alfredo

Tender cabbage ribbons tossed in a creamy garlic-Parmesan sauce. Serve it as a meatless lunch or side, or add cooked fettuccine for a pasta meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 4
Course: Lunch
Cuisine: American, Italian-inspired
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 medium head green cabbage about 2½ lb (1.1 kg) before trimming
  • Kosher salt for the cooking water
  • 4 tbsp 56 g unsalted butter
  • 4 garlic cloves thinly sliced or minced
  • 1 cup 240 ml heavy cream
  • Up to ½ cup 120 ml reserved cabbage cooking water
  • 1 cup 100 g freshly grated Parmesan, divided
  • 1 tsp lemon zest optional
  • ¼ tsp ground nutmeg optional
  • Black pepper to taste
  • Optional toppings or add-ins:
  • Chopped parsley red pepper flakes, toasted bread, cooked fettuccine, chicken, shrimp, or crisp bacon.

Method
 

  1. Cut the cabbage into quarters and remove the core. Slice the leaves into ribbons about ½ inch wide.
  2. Bring a large pot of salted water to a boil. Add the cabbage and cook for 5–6 minutes, until just tender. Reserve up to ½ cup of the cooking water, then drain the cabbage well and gently press out excess moisture.
  3. Melt the butter in a large skillet over medium-low heat. Add the garlic and cook for 1–2 minutes, stirring often, until fragrant but not browned.
  4. Add the cream and ¼ cup of the reserved cooking water. Bring to a gentle simmer and cook for 4–5 minutes, stirring, until slightly thickened.
  5. Add the cabbage, lemon zest, nutmeg, black pepper, and a small pinch of salt. Toss and simmer for 2–3 minutes, until hot and coated in sauce.
  6. Remove the skillet from the heat. Stir in ¾ cup of the Parmesan, a little at a time. Top with the remaining Parmesan and serve warm. If the sauce is too thick, loosen it with reserved cooking water, one tablespoon at a time.

Notes

  • Drain the cabbage thoroughly so it does not thin the sauce.
  • Add the Parmesan off the heat for a smoother sauce.
  • Calories are an estimate and will vary with ingredient brands, exact amounts, and serving size.
    Grate the Parmesan finely so it melts into the warm sauce more easily.