Ingredients
Scale
- 1 medium head of green cabbage (sliced into thin ribbons)
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- Fresh parsley for garnish
Instructions
- Remove the outer leaves of the cabbage and cut the head in half. Slice it into very thin ribbons, about 1/4 inch thick, to mimic the texture of fettuccine. Rinse the ribbons in a colander and pat them dry with a clean kitchen towel to ensure the sauce sticks properly.
- Heat the olive oil in a large skillet over medium-high heat. Season your chicken pieces with salt, pepper, and Italian seasoning. Add the chicken to the hot skillet and cook for 5–7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, melt the butter. Add the cabbage ribbons and a pinch of salt. Sauté the cabbage for 4–5 minutes. You want the cabbage to be tender-crisp—soft enough to eat like pasta but still retaining a slight bite. Do not overcook it, or it will become watery.
- Push the cabbage to the sides of the skillet and add the minced garlic to the center. Sauté for 30 seconds until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Once simmering, whisk in the Parmesan cheese until the sauce thickens and coats the cabbage ribbons evenly.
- Add the cooked chicken back into the skillet. Toss everything together for 1–2 minutes so the flavors meld and the chicken reheats. Taste and adjust seasoning with extra salt or pepper if needed. Garnish with fresh parsley and serve immediately while hot.
- Cook Time: 30 minutes