Ingredients
Scale
- 1 large head of green cabbage (approximately 2 lbs)
- 3 tablespoons unsalted butter or olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream (or full-fat coconut milk for a dairy-free option)
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1/4 teaspoon ground nutmeg (optional)
- Fresh parsley for garnish
Instructions
- Start by removing any wilted outer leaves from the cabbage. Cut the head in half and remove the tough core. Using a sharp knife or a mandoline, slice the cabbage into long, thin ribbons about 1/4 inch wide to mimic the shape of fettuccine. Rinse the ribbons in a colander and pat them dry with a clean kitchen towel to ensure the sauce sticks properly.
- Place a large skillet or wok over medium heat and add the butter or olive oil. Once melted and shimmering, add the minced garlic. Sauté the garlic for about 1 minute, or until it becomes fragrant and slightly golden. Be careful not to burn the garlic, as it can turn bitter and ruin the delicate flavor of the Alfredo sauce.
- Add the cabbage ribbons to the skillet. Use tongs to toss the cabbage in the garlic butter. Sauté for 5 to 7 minutes, stirring occasionally. You want the cabbage to be tender-crisp—soft enough to resemble noodles but still retaining a slight bite. If the cabbage releases too much moisture, continue cooking for an extra minute until the liquid evaporates.
- Reduce the heat to low and pour the heavy cream directly into the skillet with the cabbage. Stir well to coat every strand. Let the cream simmer gently for 2 minutes until it begins to thicken. Stir in the Parmesan cheese, salt, pepper, and nutmeg. Continue stirring until the cheese is completely melted and the sauce is smooth and glossy.
- Divide the creamy cabbage noodles among four warm bowls. If the sauce is too thick, you can add a splash of water or more cream to loosen it up. Garnish with a generous sprinkle of fresh parsley and an extra dusting of Parmesan cheese. Serve immediately while the sauce is hot and velvety.
- Cook Time: 25 minutes