Creamy Cabbage Alfredo
Silky ribbons of cabbage folded through a garlic-Parmesan cream sauce with fettuccine — the cosy, budget-friendly pasta riding the cabbage wave.
In a nutshell: This authentic italian-american creamy cabbage alfredo comes together in just 30 mins using simple whole ingredients. The chef's secret: Thin ribbons wilt into silky strands that twirl with the pasta; thick chunks stay crunchy. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Creamy cabbage alfredo: tender cabbage ribbons and fettuccine in a garlic-Parmesan cream sauce. A 30-minute comfort pasta for cabbage season.
Key Equipment
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- Large pot
- Large skillet
- Tongs
- Microplane or grater
Chef's Pro-Tips
- Slice the cabbage thin: Thin ribbons wilt into silky strands that twirl with the pasta; thick chunks stay crunchy and fight the sauce.
- Save the pasta water: Its starch is what turns cream and cheese into a clinging sauce instead of a puddle at the bottom of the bowl.
- Use freshly grated Parmesan: Pre-grated cheese will not melt smoothly into alfredo and can make the sauce gritty.
Ingredients
4
servings
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12 oz fettuccine
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½ head green cabbage, about 1 lb, thinly sliced
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3 tbsp butter, divided
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1 tbsp olive oil
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4 cloves garlic, thinly sliced
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½ tsp red pepper flakes
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1 cup heavy cream
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1 cup freshly grated Parmesan cheese, plus more for serving
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½ tsp kosher salt
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½ tsp black pepper, freshly cracked
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¼ cup fresh parsley, chopped
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Step-by-Step Instructions
Boil the Pasta
Cook the fettuccine in a large pot of well-salted water until just shy of al dente, about 1 minute less than the package says. Before draining, scoop out 1 cup of the starchy pasta water — it is liquid gold for the sauce.
Wilt the Cabbage
Meanwhile, melt 2 tablespoons of butter with the olive oil in a large skillet over medium-high heat. Add the cabbage and cook, stirring, for 6-8 minutes until wilted and lightly golden at the edges.
Build the Alfredo
Push the cabbage aside, melt the remaining butter, and cook the garlic and red pepper flakes for 1 minute until fragrant. Pour in the cream and simmer gently for 2 minutes until slightly thickened.
Toss It All Together
Add the drained pasta and Parmesan to the skillet with a splash of pasta water. Toss vigorously for 1-2 minutes until the sauce clings to every strand and the cabbage is threaded through. Loosen with more pasta water as needed.
Serve Immediately
Season with salt and plenty of black pepper, shower with parsley and extra Parmesan, and serve right away while the sauce is glossy.
Chef Clara's Kitchen Picks
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Nordic Ware Naturals Half Sheet, 2-Pack
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View on AmazonFrequently Asked Questions
Gently — the cabbage wilts into sweet, silky ribbons that taste more like a vegetable enriched by butter and Parmesan than like plain boiled cabbage. It is a comfort dish first.
Yes. Replace the cream with 1 cup of whole milk whisked with 1 tablespoon of flour, and simmer a minute longer. The sauce will be lighter but still creamy.
Fettuccine or tagliatelle: wide noodles carry the cabbage ribbons and the sauce in every twirl. Short shapes like penne work too, if that is what you have.
Absolutely — sliced Italian sausage, shredded rotisserie chicken, or crispy pancetta all fit. Brown the sausage first and fold it in with the cabbage.
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