Ingredients
Scale
- 1 medium head of green cabbage (sliced into thin “noodle” strips)
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream (or full-fat coconut milk for a dairy-free option)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley for garnish
Instructions
- Start by preparing your cabbage “noodles.” Remove any bruised outer leaves from the cabbage head. Cut the cabbage in half and remove the tough inner core. Place the flat side down on your cutting board and slice the cabbage into very thin ribbons, about 1/4 inch thick. This shape mimics fettuccine and helps the sauce cling to every strand. Mince your garlic and measure out your cream and cheese so you are ready for a quick cook.
- Melt the butter in a large skillet or wok over medium heat. Add the shredded cabbage and sauté for about 8 to 10 minutes. You want the cabbage to be tender-crisp, not mushy. Once the cabbage has softened and turned slightly translucent, push it to the sides of the pan and add the garlic to the center. Cook for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, salt, pepper, and red pepper flakes. Toss everything together for 2 to 3 minutes until the sauce thickens and coats the cabbage ribbons perfectly.
- Use tongs to twirl the cabbage noodles into deep bowls, ensuring you get plenty of the creamy Alfredo sauce in every serving. Garnish generously with freshly chopped parsley and an extra sprinkle of Parmesan if desired. Serve immediately while hot to maintain the best texture of the sauce.
- Cook Time: 25 minutes