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Creamy Cabbage Alfredo Pasta dish featuring sautéed cabbage noodles with rich Alfredo sauce.

Cabbage Alfredo Pasta

A creamy and comforting low-carb alternative to traditional Alfredo, made with tender cabbage ribbons instead of pasta.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cabbage Noodles
  • 1 medium head green cabbage Sliced into thin ribbons
  • 2 tablespoons butter or olive oil For sautéing
  • 3-4 cloves garlic, minced Adds flavor to the sauce
For the Alfredo Sauce
  • 1 cup heavy cream Or use half and half for a lighter sauce
  • 1-1.5 cups grated parmesan Freshly grated preferred
  • to taste salt and black pepper For seasoning
  • optional a squeeze of lemon, chili flakes, parsley For extra flavor and garnish

Method
 

Preparation of Cabbage
  1. Slice the cabbage into ribbons by cutting it in half, removing the core, then slicing thin strips.
  2. Melt butter in a large skillet, add cabbage, and toss it. Add a pinch of salt.
  3. Cook the cabbage for about 6 to 8 minutes until it is tender but not mushy.
Making the Alfredo Sauce
  1. Push the cabbage to the sides of the pan, add more butter if necessary, and then add minced garlic. Stir for about 30 seconds.
  2. Pour in the heavy cream and let it gently bubble over medium to medium low heat.
  3. Once it starts simmering, slowly stir in parmesan until melted and the sauce thickens.
Final Assembly
  1. Toss the cabbage with the Alfredo sauce, adding water or milk if it’s too thick. Adjust salt and pepper to taste.

Notes

Do not overcook the cabbage; you want it tender with a bit of bite. Serve right away, as the sauce thickens upon sitting.