Cabbage Alfredo: Low-Carb Pasta Substitute
Make glossy, velvety cabbage noodles coated in rich alfredo sauce. This recipe offers a budget-friendly, healthy alternative to traditional pasta.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 2 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 medium head of green cabbage
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Pinch of nutmeg
Instructions
- Remove the tough outer leaves and core from the cabbage. Shred the remaining cabbage finely using a sharp knife or a mandoline slicer to create thin ‘noodles’.
- Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Do not let the garlic brown.
- Pour in the heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low.
- Stir in the Parmesan cheese until the sauce is smooth and slightly thickened. Season with salt, pepper, and nutmeg.
- Add the shredded cabbage noodles to the alfredo sauce. Toss gently to coat everything evenly.
- Cook for 3 to 5 minutes, stirring occasionally, until the cabbage is tender-crisp but still holds its shape. Avoid overcooking, which makes the cabbage watery.
- Serve immediately with extra Parmesan cheese on top.
Notes
- For best results, use fresh, firm cabbage.
- If you prefer softer noodles, cover the skillet for the last two minutes of cooking.
- This recipe works well as a keto pasta substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 350
- Fat: 40
- Saturated Fat: 24
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 12
- Fiber: 4
- Protein: 15
- Cholesterol: 120