Creamy Cabbage Alfredo Pasta Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Creamy Cabbage Alfredo Pasta swaps traditional noodles for ribboned cabbage in rich garlic Parmesan cream sauce for low-carb comfort that tastes indulgent.

Ready in 25 minutes, it serves 4 with silky sauce coating tender cabbage strands perfectly.

Why This Recipe Works

Shredded cabbage mimics pasta texture when sautéed al dente. Heavy cream + cream cheese creates glossy emulsion without flour. Parmesan melts into savory depth. Garlic and Italian herbs build classic Alfredo flavor. One-skillet method maximizes efficiency.

Ingredients & Prep

Cabbage:

• 1 medium green cabbage, shredded into wide “noodles”
• 2 tbsp olive oil

Alfredo Sauce:

• 2 tbsp butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• 4 oz cream cheese, cubed
• ¾ cup grated Parmesan
• ½ tsp Italian seasoning
• Salt + pepper
• Optional: ½ tsp nutmeg

Step-by-Step Instructions

1. Heat oil in large skillet; sauté cabbage with pinch salt 5 minutes tender-crisp. Remove.
2. Melt butter; cook garlic 1 minute fragrant.
3. Add cream, cream cheese, Italian seasoning; whisk until smooth.
4. Stir in Parmesan until melted glossy.
5. Add cabbage back; toss to coat. Simmer 3 minutes. Season to taste.

Flavor Variations

Storage Tips

Refrigerate airtight 3 days; reheat stovetop with cream splash.

FAQs

Soggy cabbage?
Don’t overcook; al dente sauté.

Sauce separates?
Low heat; whisk constantly.

Too thick?
Pasta water or broth thins perfectly.

Conclusion

Creamy Cabbage Alfredo Pasta low-carb-hugs comfort silky perfection.

Creamy Cabbage Alfredo Pasta Recipe

Print Recipe

Creamy Cabbage Alfredo Pasta transforms simple cabbage into a silky sauce base, tossed with fettuccine for a comforting vegetarian twist on classic Alfredo. Ready in 25 minutes with pantry staples and fresh veggies.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 mins
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-Inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 8 oz fettuccine or linguine pasta
• 2 tbsp olive oil or butter
• 4 cups shredded green cabbage (about 1/2 medium head)
• 3 cloves garlic, minced
• 1 cup vegetable broth or pasta water
• 1 cup heavy cream (or full-fat coconut milk for dairy-free)
• 1/2 cup grated Parmesan cheese (plus more for serving)
• Salt and black pepper to taste
• 1/4 tsp nutmeg (optional)
• Fresh parsley or basil, chopped
• Optional: 1/2 cup peas or spinach

Instructions

• 1. Cook pasta in salted boiling water until al dente; reserve 1 cup pasta water, drain.
• 2. Heat oil in large skillet over medium. Add shredded cabbage and garlic; sauté 5-7 minutes until cabbage wilts and softens, stirring occasionally.
• 3. Pour in broth; simmer 3-4 minutes to reduce slightly. Stir in cream, Parmesan, nutmeg, salt, and pepper. Simmer 2 minutes until thickened.
• 4. Add cooked pasta and reserved pasta water (as needed) to skillet. Toss to coat evenly. Fold in peas if using. Heat through 1 minute.
• 5. Serve topped with extra Parmesan and fresh herbs.

Notes

• Shred cabbage finely for quicker cooking and smoother sauce.
• Use pasta water to adjust creaminess without diluting flavor.
• For vegan: Swap cream for coconut milk and use nutritional yeast instead of Parmesan.

Nutrition

• Serving Size: 1.5 cups
• Calories: 520
• Sugar: 5g
• Sodium: 650mg
• Fat: 28g
• Saturated Fat: 14g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 6g
• Protein: 15g
• Cholesterol: 65mg

Keywords: creamy cabbage alfredo pasta, cabbage pasta recipe, vegetarian alfredo