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–+ servings
alfredo cabbage dinner dish

Cabbage Alfredo

This cabbage alfredo swaps pasta for tender sautéed cabbage while keeping all the creamy comfort. It’s rich, cozy, and surprisingly satisfying without feeling heavy.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 medium green cabbage about 2 pounds
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • ½ cup whole milk
  • ¾ cup freshly grated Parmesan cheese
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon Italian seasoning
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon red pepper flakes optional

Method
 

  1. Remove the outer leaves from the cabbage and discard them.
  2. Cut the cabbage in half and remove the core.
  3. Slice the cabbage into thin ribbons about ¼ inch wide.
  4. Heat the olive oil and butter together in a large wide skillet over medium heat.
  5. Add the sliced cabbage to the skillet and spread it out evenly.
  6. Cook the cabbage for 8 to 10 minutes, stirring occasionally, until tender with lightly browned edges and most moisture has cooked off.
  7. Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
  8. Reduce the heat to medium-low.
  9. Pour in the heavy cream and milk and stir to combine with the cabbage.
  10. Simmer gently for 5 minutes, stirring often, until the sauce begins to thicken.
  11. Add the Parmesan cheese and stir until melted and smooth.
  12. Season with salt, black pepper, Italian seasoning, nutmeg, and red pepper flakes if using.
  13. Continue cooking for 2 to 3 minutes, stirring gently, until the sauce coats the cabbage evenly and looks glossy.
  14. Taste and adjust seasoning if needed.
  15. Serve immediately while hot.

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