Cabbage Alfredo
A quick weeknight pasta that transforms humble cabbage into a creamy, comforting sauce full of Parmesan flavor, perfect for budget-friendly weeknight dinners.
Ingredients
Main Ingredients
- 1 medium cabbage, chopped Choose a firm, heavy head with crisp leaves.
- 8 ounces fettuccine or pasta of choice Use pantry pasta shapes you already have on hand.
- 1 cup heavy cream Use cream with at least 36% fat to avoid breaking.
- 1/2 cup grated Parmesan cheese Freshly grated for best flavor and texture.
- 2 tablespoons butter Use unsalted butter for better control of seasoning.
- 2 cloves garlic, minced Use fresh garlic for bright flavor.
- to taste Salt and pepper Season to preference.
- for garnish Fresh parsley Optional for garnish.
Instructions
Preparation
- Bring a large pot of salted water to a rolling boil and cook the fettuccine according to package directions until just al dente. Drain the pasta, reserving a small cup of pasta cooking water, and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, being careful not to brown it.
- Add the chopped cabbage to the skillet and sauté until tender and slightly translucent, about 5-7 minutes, stirring occasionally.
Cooking
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan, mixing constantly until the cheese melts and the sauce is smooth.
- Season the sauce with salt and freshly ground black pepper to taste.
- Add the drained fettuccine to the skillet and toss to combine, adding reserved pasta water if the sauce is too thick.
Serving
- Serve warm, garnished with chopped parsley if desired, and enjoy immediately.
Notes
Store in airtight containers in the fridge for up to 3 days. Can be frozen but may alter the texture. Reheat gently on the stovetop with a splash of cream or pasta water to revive the sauce. Consider adding grilled chicken or shrimp for protein, or different pasta shapes for variety.