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Cabbage alfredo with fettuccine, tender green cabbage, parsley, and creamy Parmesan sauce.
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
Cook Time 20 minutes
Total Time 30 minutes
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.
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