Introduction

This 30-minute creamy garlic Alfredo with tender cabbage is a comforting and easy dish perfect for busy weeknights. Combining the richness of a classic Alfredo sauce with the subtle sweetness of sautéed cabbage creates a unique and flavorful meal. It’s delicious as a side or a light main course.

A white bowl filled with layered pasta that is pale yellow and soft with ruffled edges. The top layer is lightly browned with small charred spots, sprinkled evenly with finely grated white cheese and small green herb leaves, likely parsley. Small black pepper bits scatter the top, adding texture. The bowl sits on a white marbled surface with a blurred kitchen background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium head of cabbage, thinly sliced
2 tbsp olive oil or butter
1 small onion, thinly sliced
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 tsp ground nutmeg
Salt and pepper to taste
Optional: 1/4 cup chopped parsley for garnish

Instructions

Step 1: Heat olive oil or butter in a large skillet over medium heat. Add the onion and sauté until softened, about 3-4 minutes.
Step 2: Stir in the minced garlic and cook for 1 minute until fragrant.
Step 3: Add the sliced cabbage to the skillet and sauté for 6-8 minutes, stirring occasionally, until the cabbage becomes tender and lightly caramelized.
Step 4: Reduce the heat to low and pour in the heavy cream. Stir to coat the cabbage evenly.
Step 5: Sprinkle the Parmesan cheese into the skillet and mix until the cheese has melted and the sauce is creamy.
Step 6: Add nutmeg, salt, and pepper to taste. Adjust seasoning as needed.
Step 7: Let the mixture simmer gently for 2-3 minutes to thicken the sauce.
Step 8: Remove from heat, garnish with parsley if desired, and serve warm as a side dish or a light main course.

Tips & Variations

Use a mix of butter and olive oil for a richer flavor and smooth texture.
Add cooked chicken or sautéed mushrooms to turn this into a more substantial main dish.
For a lighter version, substitute half-and-half for the heavy cream.
Grate fresh Parmesan cheese for the best melting quality and flavor.
Try adding a squeeze of lemon juice at the end to brighten the dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to maintain creaminess. Add a splash of cream or milk when reheating if the sauce thickens too much.

How to Serve

The dish shows a bowl filled with creamy pasta that has soft, wavy edges and a yellowish-beige color. The pasta is covered with a layer of browned, slightly charred bits that add a crispy texture. On top, there are small green pieces of chopped herbs evenly spread, and a light dusting of white grated cheese, adding contrast to the dish. The white bowl sits on a white marbled surface, giving a clean and bright setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cabbage for this recipe?

Yes, green cabbage works well, but you can also use Savoy or Napa cabbage. Each variety offers a slightly different texture and flavor, so feel free to experiment.

Is this recipe suitable for vegetarians?

Absolutely. This dish contains no meat, and with Parmesan cheese typically made with vegetal rennet, it is suitable for vegetarians. Just check your Parmesan to be sure.