Creamy Alfredo Cabbage Pasta
This creamy Alfredo cabbage pasta is a low-carb, comforting alternative to traditional Alfredo dishes. Tender sautéed cabbage replaces pasta while a rich garlic Parmesan sauce delivers classic flavor.Quick to prepare, budget-friendly, and endlessly customizable, it’s an easy weeknight meal that feels indulgent without being heavy.
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.