Cabbage Noodles Alfredo
A creative take on classic Alfredo, using tender cabbage noodles enveloped in a rich, creamy sauce.
Ingredients
Main Ingredients
- 1 medium head cabbage, sliced into noodle-like strips
- 1 cup heavy cream
- 1 cup grated Parmesan cheese plus more for serving
- 4 cloves garlic, minced
- 4 tablespoons butter
- Salt to taste
- Black pepper to taste
Instructions
Preparation
- Remove the outer leaves of the cabbage and rinse it under cold water.
- Slice the cabbage into noodle-like strips, ensuring they're about the same thickness for even cooking.
Cooking
- In a large pan over medium heat, melt the butter.
- Add the minced garlic and sauté for about 1-2 minutes, just until fragrant—don't let it burn!
- Add the sliced cabbage to the pan and toss it with the garlic butter. Sauté for 5-7 minutes, or until the cabbage is tender yet still has a slight crunch.
- Season with salt and black pepper to taste.
- Lower the heat to medium-low and pour in the heavy cream. Stir continuously for about 2-3 minutes to heat through.
- Add the grated Parmesan cheese and whisk until melted and sauce is smooth.
- Add the sautéed cabbage noodles back into the pan with the creamy sauce. Toss everything together until the noodles are well-coated.
- Serve your Cabbage Noodles Alfredo hot, topped with additional Parmesan and a sprinkle of fresh herbs if desired!
Notes
For a lighter option, substitute half-and-half for heavy cream. If going vegan, try nutritional yeast in place of Parmesan. This dish can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month.