Let Me Tell You About This Alfredo with Cabbage—Unlikely, But Brilliant
You know those evenings when you want comfort food, but also feel like your soul needs a veggie hug? (Just me?) That’s when this Creamy Garlic Alfredo with Tender Cabbage steps in. The first time I made it, honestly, it was pure fridge-foraging: only a sad half-head of cabbage left, no fancier greens. But hey, who knew cabbage and Alfredo would get along so well? I like to think the garlic somehow brings them together—kind of like the friend you invite along and they instantly click with everyone. And, I’m not gonna lie, I once made it with cabbage I’d forgotten in the crisper for a week. Still turned out dreamy. Oh, and yes, the kitchen filled up with that glorious garlic-butter aroma. That’s the stuff weekends are made of—well, that and leaving dishes til morning.
Why You’ll Love This—Or At Least Why I Do
I whip this up when I want something cozy, cheesy, and a bit fancy but without, you know, actually having to leave the house. My family polishes it off—like, no leftovers in sight. (Well, unless I hide a bit for next-day lunch. Priorities!) Plus, it’s way less hassle than real-deal fettuccine Alfredo. And, let’s be honest, sometimes I just want a big bowl of creamy pasta without worrying about what’s “authentic.” Bonus: chopping cabbage is weirdly satisfying. Give it a shot sometime.
The Ingredients (with My Lazy Swaps)
- 1 small head green cabbage, shredded (Sometimes I use savoy or napa for a softer texture. Bagged coleslaw mix works in a pinch. My grandma swore by only the freshest farm cabbage, but, um, good luck finding that at midnight.)
- 4 cloves garlic, minced (I usually go heavy on the garlic; pre-minced stuff if I’m feeling lazy)
- 3 tablespoons unsalted butter (Salted works too—just watch the final salt, obviously)
- 1 tablespoon olive oil (honestly, any neutral oil is fine)
- 1 cup heavy cream (Half-and-half when I want to pretend it’s lighter; oat cream also works remarkably well)
- 1/2 cup grated parmesan cheese (Freshly grated is dreamy, but those green cans? Still tasty)
- 1/4 teaspoon grated nutmeg (Optional, but it makes me feel fancy. Sometimes I forget and it’s still good.)
- Salt & freshly ground black pepper, to taste
- Pasta for serving—fettuccine is classic, but spaghetti, penne, or whatever’s lingering in the cupboard works. I even tried orzo once. Oddly good.
How to Make This (the Way I Do It—More or Less)
- Put a large pot of salted water on to boil for your pasta (start this first, trust me, otherwise you’ll be standing there side-eyeing your half-cooked cabbage). Cook the pasta according to package directions. Reserve a mug of pasta water before draining—the liquid gold, as I call it! Set aside.
- While the pasta cooks, melt butter and olive oil together in a big skillet over medium heat. Toss in the garlic, and let that sizzle for a minute—don’t wander off, burnt garlic is no joke and will haunt your dreams.
- Add in the shredded cabbage. Heap it up, it’ll shrink like a cashmere jumper on hot wash. Season with a good pinch of salt and pepper. Stir occasionally, letting it soften—about 6-8 minutes. If it catches on the pan a bit, even better (a little browning never hurt anyone).
- This is where I usually sneak a taste—if the cabbage is soft but still has a bite, you’re golden.
- Pour in the cream. Bring to a gentle simmer, not a raging boil (trust me, cream likes to misbehave at high heat). Stir in the parmesan, handful at a time. Add the nutmeg if you’re feeling it. Watch it turn into gloriously thick sauce—this bit always feels like magic.
- If the sauce is too thick, splash in a bit of pasta water—no need to be precise. It should slouch onto a spoon, not run.
- Toss drained pasta into the pan—or, actually, sometimes I tip the cabbage alfredo over the pasta in the pot if it just seems easier. Coat everything so it glistens. Taste, adjust salt or pepper, and serve hot.
Notes From the Trench (Or: Things I Learned the Hard Way)
- Don’t skimp on seasoning the cabbage; bland cabbage is, well, even less fun than it sounds.
- I tried doubling the garlic once (hey, no vampires here), but it overpowered the dish. 4-5 cloves is that sweet spot for me. Just saying.
- Occasionally, the sauce “splits” if the heat’s too high. If that happens, adding extra pasta water and stirring like mad nearly always saves it. Don’t panic.
- Also, if your pan isn’t big enough, just use two pans then combine at the end. Or one of those big Dutch ovens—mine has traveled with me to three apartments now.
If You Fancy Mixing It up—Some Experiments
- Toss in some peas or a handful of spinach just before serving. Looks pretty and feels, I dunno, wholesome.
- I once added mushrooms (button, sliced thin), and it was even more umami, but my kids staged a revolt. Yours might differ!
- Bacon bits? Glorious. Smoked tofu for veggie friends? Genuinely works.
- But, adding curry powder? Tried it once—not my cup of tea, honestly.
Equipment: But Also, Don’t Stress
- Large skillet or sauté pan (I said earlier this was essential, but actually, I’ve made do with a soup pot before—no shame in that game.)
- Large pot for pasta
- Sharp knife for the cabbage—though bagged pre-shredded is a solid option after a long day
How to Store This—If You Somehow Have Leftovers
So, store any leftovers in an airtight container in the fridge. Should keep for up to 3 days, but honestly, in my house it never lasts more than a day! When reheating, splash in a bit of milk or water and gently warm. The sauce thickens overnight—sometimes I think it tastes even better the next day, not that it gets the chance to prove it often.
What Should You Serve with This? Here’s What I Do
We go for garlic bread (homemade or store-bought, no judgment), or sometimes a simple salad if a green guilt-trip strikes. Sunday afternoons, I’ve been known to serve it with a cold glass of white—if no one needs picking up later, that is. Also, sprinkle extra parm on top. My partner says ‘It’s never too much cheese,’ and honestly, he’s not wrong here.
Lessons I’ve Learned: My Humbling Pro Tips
- Once, I got impatient and turned the heat up too high—the sauce split and formed this odd lumpy mess. Lesson learned: gentle heat is your friend.
- Trying to prep everything before starting honestly helps. I used to just fly by the seat of my pants and, well, let’s say there were pasta-cabbage timing disasters.
- Pasta water is a miracle—is there anything it can’t save?
FAQ—Stuff People Actually Ask Me (No Lie!)
Can I make this vegan? Totally! Use a good vegan cream (like Oatly) and a plant-based parm. Works a treat, mate. You might need to up the garlic—it gives that “oomph”.
Is cabbage really okay in cream sauces? I thought the same! But seriously, it loses that cabbage-y edge and soaks up the sauce. More silky than stinky, promise.
What pasta shapes work best? I mean, fettuccine is classic, but spirals, penne, tagliatelle—if it holds sauce, it works. Even gluten-free stuff in a pinch (here’s a decent one: Bob’s Red Mill—not sponsored, just reliable).
Can I freeze it? Eh, not my favorite. The sauce gets kinda weird when thawed. But technically, yes—you can. Let it cool completely and use airtight containers.
What wine would you serve? I go for a chardonnay or pinot grigio—nothing fancy. For pairing ideas, I like to browse Wine Folly’s guide which is pretty down-to-earth, not snooty.
And just a random thing—does anyone else have a kitchen drawer that won’t close properly when you’re trying to make dinner? Mine has a vendetta every time I try to grab a wooden spoon. Makes me think the cabbage’s revenge is real.
Ingredients
- 8 oz fettuccine pasta
- 3 cups shredded green cabbage
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
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1Cook fettuccine pasta according to package instructions. Drain and set aside.
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2In a large skillet over medium heat, melt 2 tablespoons butter. Add the shredded cabbage and sauté for 6-8 minutes, or until tender. Remove cabbage from skillet and set aside.
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3In the same skillet, melt remaining 1 tablespoon butter. Add minced garlic and sauté for 1 minute until fragrant.
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4Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, salt, and black pepper. Cook, stirring continuously, until the sauce thickens, about 3-4 minutes.
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5Add the sautéed cabbage and cooked pasta to the skillet. Toss to coat the pasta and cabbage evenly with the creamy Alfredo sauce.
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6Divide among plates, garnish with chopped parsley, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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