Cabbage Alfredo: Cozy 30-Minute Pasta

Quick Recipe Overview

Prep 10 minutes | Cook 20 minutes | Total 30 minutes | Serves 4 | Easy | Italian-American | Dinner

Intro

Cabbage Alfredo is a weeknight pasta where ribbons of green cabbage soften in a skillet and mingle with fettuccine in a simple Parmesan cream sauce. Garlic and black pepper keep the flavor savory, while reserved pasta water makes the sauce cling without becoming heavy.

Why You’ll Love This Recipe

It uses one skillet and one pasta pot, makes an affordable vegetable-forward dinner, and comes together in about half an hour.

Hannah Brooks

Cabbage Alfredo

Fettuccine and tender cabbage are tossed in a silky garlic-Parmesan cream sauce. Reserved pasta water helps the sauce coat each noodle.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 610

Ingredients Equipment Method Notes

Ingredients

  

• 12 oz fettuccine
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 4 cups thinly sliced green cabbage
• 3 garlic cloves minced
• 1 cup heavy cream
• 1 cup finely grated Parmesan made with microbial or vegetarian rennet
• 1/2 tsp kosher salt plus more for pasta water
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg optional
• 1/2 cup reserved pasta water as needed
• 2 tbsp chopped parsley

Equipment

• 1 Large pot
• 1 Large skillet
• 1 colander
• 1 measuring cup
• 1 Tongs

Method

 

1. Bring a large pot of salted water to a boil and cook fettuccine until just al dente according to the package.
2. Reserve 1/2 cup pasta water, then drain.
3. Melt butter with olive oil in a large skillet over medium heat.
4. Add cabbage and cook 7 to 9 minutes, stirring, until tender with lightly golden edges.
5. Stir in garlic for 30 seconds.
6. Pour in cream, salt, pepper, and optional nutmeg; bring to a gentle simmer for 2 minutes.
7. Lower heat and stir in Parmesan until smooth.
8. Add fettuccine and toss, loosening the sauce with pasta water a tablespoon at a time.
9. Finish with parsley and serve.

Notes

Grate cheese finely so it melts smoothly. Keep the sauce below a boil after adding cheese. Refrigerate leftovers up to 3 days. Nutrition is an estimate.

Recipe Tips

Slice the cabbage into narrow ribbons so it softens at the same pace as the sauce comes together. Grate the cheese from a block for the smoothest finish.

Common Mistakes to Avoid

Avoid boiling the cream and cheese hard, which can make the sauce grainy. Do not drain pasta before reserving its starchy water.

Variations

Use linguine or penne. Add sautéed mushrooms or peas. For a lighter sauce, replace up to 1/4 cup cream with pasta water.

What to Serve With It

Serve with a crisp green salad or roasted vegetables. Browse the [Recipe Index](https://recipewhisp.com/recipe-index/) for more weeknight ideas.

Storage

Refrigerate in a covered container for up to 3 days.

Reheating

Warm gently in a skillet with a splash of milk or water, stirring until creamy.

Make Ahead

Slice the cabbage and grate the cheese up to 2 days ahead. Cook pasta just before serving.

FAQs

Can I use another cabbage?

Yes. Savoy cabbage is tender and works well; slice it thinly.

How do I keep Alfredo sauce smooth?

Use low heat when adding finely grated cheese and loosen the sauce gradually with starchy pasta water.