Cabbage Alfredo: Low Carb Creamy Cabbage Dinner
Make this low carb alfredo using thin ribbons of sautéed cabbage instead of pasta for a gut-harmony alternative to heavy Italian meals.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 3 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 medium head green cabbage
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, plus extra for serving
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
Instructions
- Remove the core from the cabbage head. Slice the cabbage thinly into ribbons, aiming for pasta-like strands.
- Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
- Add the cabbage ribbons to the skillet. Sauté, stirring frequently, for 8 to 10 minutes until the cabbage softens but still retains a slight bite.
- Reduce the heat to low. Pour in the heavy cream and stir to combine with the cabbage and garlic mixture. Let it warm through for 2 minutes.
- Stir in the grated Parmesan cheese, salt, pepper, and nutmeg. Continue stirring until the sauce thickens slightly and coats the cabbage evenly.
- Remove from heat immediately. Serve the creamy cabbage recipes hot, topped with extra Parmesan cheese.
Notes
- For a richer flavor, use freshly grated Parmesan cheese; pre-grated cheese may not melt as smoothly into the sauce.
- If you prefer a softer texture, cover the skillet for the last 3 minutes of cooking the cabbage.
- This keto pasta substitute works well with a small amount of cooked bacon bits added at the end for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 8
- Sodium: 450
- Fat: 35
- Saturated Fat: 21
- Unsaturated Fat: 14
- Trans Fat: 1
- Carbohydrates: 14
- Fiber: 5
- Protein: 15
- Cholesterol: 105