Make this creamy, rich Cabbage Alfredo for a satisfying, low-carb dinner that feels indulgent but uses thinly sliced cabbage as a pasta substitute.
Author:Claire
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 medium head green cabbage
4 tablespoons unsalted butter
2 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese, plus more for serving
1/4 teaspoon salt
1/8 teaspoon black pepper
Pinch of nutmeg
Instructions
Remove the core from the cabbage. Slice the head thinly into strips resembling fettuccine noodles.
Place the sliced cabbage in a large pot or steamer basket. Steam or boil the cabbage for 3 to 5 minutes until it is tender-crisp. Do not overcook; you want it to hold its shape. Drain well and set aside.
In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Reduce the heat to low.
Gradually whisk in the grated Parmesan cheese until the sauce is smooth and thickened. This creates your keto alfredo sauce.
Season the sauce with salt, pepper, and a pinch of nutmeg. Taste and adjust seasoning as needed.
Add the drained cabbage noodles to the skillet with the sauce. Toss gently to coat all the cabbage thoroughly.
Cook together for 1 to 2 minutes until the cabbage is heated through.
Serve immediately in bowls, topping each serving with extra grated Parmesan cheese.
Notes
For a richer sauce, use full-fat cream cheese, one ounce, melted in with the heavy cream.
If you prefer softer noodles, steam the cabbage for an extra two minutes before draining.
This recipe works well as a healthy cabbage dinner when paired with grilled chicken or shrimp.