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Creamy Cabbage Alfredo with tender sautéed cabbage ribbons, garlic, Parmesan and fresh parsley.

Cabbage Alfredo

Creamy Cabbage Alfredo made with tender sautéed cabbage ribbons tossed in a rich homemade garlic and Parmesan Alfredo sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

  • For the Cabbage:
  • 8 cups thinly sliced green cabbage
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • For the Alfredo Sauce:
  • 3 tablespoons unsalted butter
  • 4 garlic cloves minced
  • 1 1/4 cups heavy cream
  • 1 1/4 cups freshly grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon freshly ground black pepper
  • 1 small pinch ground nutmeg
  • 2 tablespoons chopped fresh parsley
  • Additional Parmesan for serving optional

Method
 

  1. Remove the damaged outer leaves from the cabbage, cut into quarters, remove the core, and slice into thin ribbons.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Add the cabbage in batches as necessary.
  4. Season with salt and black pepper.
  5. Cook for 8–10 minutes, stirring occasionally, until tender with some lightly golden edges.
  6. Transfer the cooked cabbage to a plate and set aside.
  7. Reduce the heat to medium-low and melt the butter in the same skillet.
  8. Add the minced garlic and cook for approximately 30 seconds, stirring constantly.
  9. Pour in the heavy cream and stir, scraping up any browned bits from the skillet.
  10. Bring to a gentle simmer and cook for 2–3 minutes.
  11. Reduce the heat to low.
  12. Gradually add the freshly grated Parmesan while stirring continuously until smooth.
  13. Add the Italian seasoning, black pepper, and a small pinch of nutmeg.
  14. Taste and adjust the seasoning if necessary.
  15. Return the cooked cabbage to the skillet.
  16. Toss gently with tongs until the cabbage is evenly coated in Alfredo sauce.
  17. Cook over low heat for approximately 2 minutes.
  18. If necessary, add 1–2 tablespoons of warm water or cream to loosen the sauce.
  19. Remove from the heat.
  20. Garnish with chopped parsley, additional Parmesan, and freshly ground black pepper.
  21. Serve immediately.

Notes

Use a large skillet so the cabbage can develop lightly browned edges instead of simply steaming.
Do not overcook the cabbage; it should remain slightly structured.
Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
Keep the heat low when adding Parmesan to prevent the sauce from becoming grainy.
The sauce thickens as it cools, so serve immediately.
Refrigerate leftovers for up to 3 days and reheat gently with a splash of cream or milk.
Freezing is not recommended.