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Cabbage Noodles Alfredo

A creamy and savory twist on traditional Alfredo pasta using cabbage as a delightful noodles alternative.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium head head of cabbage, shredded into noodle-like strips You can use green cabbage for a classic flavor or red cabbage for color.
  • 1 cup heavy cream Can substitute with cashew cream for vegan option.
  • 1 cup grated Parmesan cheese Pecorino Romano can be used as an alternative.
  • 3 cloves garlic, minced
  • 4 tablespoons butter Divided use: 2 tablespoons for sautéing cabbage and 2 for the sauce.
  • Salt, to taste
  • Pepper, to taste

Method
 

Preparation
  1. In a large skillet, melt 2 tablespoons of butter over medium heat. Once melted, add the shredded cabbage. Season lightly with salt and pepper. Sauté for about 5-7 minutes until the cabbage is soft and slightly caramelized.
  2. In a separate saucepan, heat the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
  3. Slowly pour in the heavy cream, stirring to combine. Allow it to simmer gently for 2-3 minutes, letting it thicken slightly.
  4. Stir in the grated Parmesan cheese, mixing until well combined and creamy. If the sauce is too thick, add a splash of milk or broth to reach desired consistency.
  5. Pour the Alfredo sauce over the sautéed cabbage, tossing gently to ensure everything is coated in the creamy goodness. Adjust seasoning with salt and pepper to taste.
  6. Plate and garnish with additional Parmesan cheese or your choice of toppings, and enjoy your Cabbage Noodles Alfredo!

Notes

For best results, avoid overcooking the cabbage; it should be tender, not mushy. Leftovers can be stored in an airtight container for up to 3 days, or frozen for up to a month. When reheating, add a splash of milk or broth to maintain creaminess.