Ingredients
Scale
- 1/2 large green cabbage, thinly sliced into “ribbons”
- 4 oz fettuccine or linguine pasta (whole grain or gluten-free preferred)
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream (or full-fat coconut milk for a dairy-free version)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1/4 teaspoon ground nutmeg
- Fresh parsley for garnish
Instructions
- Step 1: Preparation – Bring a large pot of salted water to a boil. While waiting for the water, slice your cabbage into long, thin strips roughly the same width as your pasta. This ensures the textures blend seamlessly. Mince your garlic and grate the Parmesan cheese so everything is ready for the fast-paced cooking process.
- Step 2: Cooking the Noodles – Add the pasta to the boiling water and cook according to package directions, but stop 2 minutes before it reaches al dente. During the last 3 minutes of the pasta’s cooking time, drop the shredded cabbage into the same pot. This blanches the cabbage, softening it slightly while maintaining a gentle “noodle” snap. Drain the pasta and cabbage together, reserving 1/2 cup of the starchy cooking water.
- Step 3: Creating the Alfredo Sauce – In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and whisk in the Parmesan cheese, salt, pepper, and nutmeg. Stir constantly until the cheese melts and the sauce begins to thicken into a silky glaze.
- Step 4: Combining and Plating – Add the drained pasta and cabbage ribbons into the skillet with the Alfredo sauce. Toss well with tongs to coat every strand. If the sauce is too thick, add a splash of the reserved pasta water. Once the sauce clings beautifully to the cabbage and noodles, remove from heat. Serve immediately in warm bowls, garnished with extra Parmesan and fresh parsley.
- Cook Time: 25 minutes