Creamy Cabbage Alfredo: Low-Carb Comfort
Make this creamy cabbage alfredo as a satisfying, low-carb alternative to traditional pasta dishes. It offers rich comfort without the noodles.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 3 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 large head green cabbage, thinly sliced
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
Instructions
- Cut the cabbage into thin ribbons. You can use a sharp knife or a mandoline for consistent slicing.
- Melt the butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
- Add the sliced cabbage to the skillet. Cook, stirring occasionally, for 8 to 10 minutes until the cabbage softens significantly and wilts down. Season lightly with salt and pepper.
- Reduce the heat to low. Pour in the heavy cream and stir to combine with the cabbage. Let it simmer gently for 3 minutes until the sauce thickens slightly.
- Remove the skillet from the heat. Stir in the grated Parmesan cheese and the nutmeg until the sauce is smooth and coats the cabbage.
- Taste the sauce and adjust salt and pepper as needed. Serve immediately with extra Parmesan cheese on top.
Notes
- For a richer flavor, use fresh grated Parmesan cheese instead of pre-shredded.
- If you want a slightly firmer texture, reduce the cooking time for the cabbage by 2-3 minutes.
- This recipe works well as a keto pasta substitute for a quick weeknight meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 350
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 15
- Fiber: 5
- Protein: 12
- Cholesterol: 90