If you love rich, creamy Alfredo pasta but want a lighter, low-carb alternative, this Alfredo cabbage pasta is going to surprise you, in the best way.
Thinly sliced cabbage turns tender and silky when sautéed, making it the perfect stand-in for pasta. Tossed in a homemade creamy Alfredo sauce with garlic and Parmesan, this dish delivers classic comfort food flavor without feeling heavy.
This recipe is the ideal dinner for busy weeknights, low-carb or keto lifestyles, or anyone simply looking to eat more vegetables without sacrificing taste.
What Is Alfredo Cabbage Pasta?
Alfredo cabbage pasta is a pasta-inspired dish that swaps traditional noodles for sautéed cabbage. The cabbage is sliced into long, thin strands that resemble fettuccine and cooked until tender. It’s then coated in a creamy Alfredo-style sauce made with butter, garlic, cream, and Parmesan cheese.
The result is a comforting, creamy dish that tastes indulgent but is naturally low in carbs and gluten-free.
Why You’ll Love This Creamy Cabbage Alfredo
- Rich, creamy Alfredo flavor without traditional pasta
- Naturally low-carb and gluten-free
- Ready in about 25 minutes
- Made in one skillet for easy cleanup
- Budget-friendly ingredients
- Easy to customize with protein or extra vegetables
Ingredients for Creamy Alfredo Cabbage Pasta
- 1 medium head green cabbage, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3–4 cloves garlic, minced
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Optional: red pepper flakes, Italian seasoning
How to Make Alfredo Cabbage Pasta
1. Prepare the Cabbage
Remove the outer leaves from the cabbage and cut it into quarters. Remove the core, then slice each quarter into thin strips, similar to fettuccine noodles.
2. Sauté the Cabbage
Heat olive oil and butter in a large skillet over medium heat. Add the sliced cabbage and season lightly with salt. Sauté for 8–10 minutes, stirring occasionally, until the cabbage is tender and slightly caramelized. Reduce heat if needed to prevent browning too quickly.
3. Add the Garlic
Stir in the minced garlic and cook for 30–60 seconds until fragrant. Be careful not to burn it.
4. Make the Creamy Alfredo Sauce
Lower the heat to medium-low. Pour in the heavy cream and let it gently simmer for 2–3 minutes. Do not boil.
5. Add Parmesan and Season
Gradually stir in the grated Parmesan cheese until melted and smooth. Season with black pepper and additional salt if needed. Add red pepper flakes or Italian seasoning if using.
6. Toss and Serve
Toss the cabbage in the sauce until evenly coated. Simmer for another 1–2 minutes to thicken slightly, then remove from heat and serve immediately.
Tips for the Creamiest Alfredo Sauce
- Use freshly grated Parmesan, not pre-shredded, for smooth melting
- Keep heat low once cream is added to prevent curdling
- Add cheese gradually and stir constantly
- If sauce thickens too much, add a splash of cream or broth
Variations and Add-Ins
- Protein: Add grilled chicken, shrimp, or crispy bacon
- Vegetables: Mushrooms, spinach, or broccoli pair well
- Keto-friendly: Use full-fat cream and extra butter
- Dairy-free: Use plant-based cream and vegan Parmesan alternatives
What to Serve with Alfredo Cabbage Pasta
- Garlic bread or keto bread
- Simple green salad with vinaigrette
- Roasted chicken or salmon
- Steamed asparagus or broccoli
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat gently on the stovetop or microwave
- Add a splash of cream when reheating to restore creaminess
Recipe FAQ’s
Can I use milk instead of heavy cream?
Heavy cream is recommended for the creamiest sauce. Milk can be used, but the sauce will be thinner and less rich.
Can I add protein to this dish?
Absolutely. Grilled chicken, shrimp, or crispy bacon are excellent additions.
Can I make this recipe keto-friendly?
Yes. This recipe is naturally keto-friendly when made with full-fat heavy cream and real Parmesan cheese.
Creamy Alfredo Cabbage Pasta
Ingredients
- 1 medium head green cabbage thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3-4 cloves garlic minced
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ¼ teaspoon red pepper flakes optional
- ½ teaspoon Italian seasoning optional
Instructions
- Remove the outer leaves of the cabbage, cut it into quarters, remove the core, and slice into thin, noodle-like strips.
- Heat the butter and olive oil in a large skillet over medium heat.
- Add the sliced cabbage and season lightly with salt. Sauté for 8–10 minutes, stirring occasionally, until tender and slightly softened.
- Add the minced garlic and cook for 30–60 seconds until fragrant.
- Reduce heat to medium-low and pour in the heavy cream. Let it gently simmer for 2–3 minutes, stirring occasionally.
- Gradually stir in the Parmesan cheese until melted and smooth.
- Season with black pepper, red pepper flakes, and Italian seasoning if using.
- Toss the cabbage until evenly coated in the sauce. Simmer for 1–2 more minutes until creamy.
- Remove from heat and serve immediately.