Description
Cabbage alfredo is a nutrient-dense and satisfying replacement for traditional wheat-based pasta dishes. By roasting thick cabbage rounds, we create a sturdy, slightly sweet base that mimics al dente noodles perfectly. Smothered in a rich, velvety garlic-parmesan cream sauce, this dish delivers classic Italian-inspired comfort without the heavy carbohydrate load, making it an excellent option for low-carb meal planning.
Ingredients
1 large head green cabbage, cut into 1-inch thick rounds
2 tablespoons unsalted butter, melted
1.5 cups heavy cream
1 cup fresh parmesan cheese, grated
3 cloves garlic, minced
0.5 teaspoon freshly cracked black pepper
Salt to taste
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Remove outer damaged leaves from the cabbage.
Slice the cabbage into uniform 1-inch thick rounds.
Brush both sides of the cabbage rounds with melted butter and season with salt.
Arrange the rounds on a lined baking sheet and roast for 20 minutes until the edges are golden brown.
While the cabbage roasts, melt 2 tablespoons of butter in a large skillet over medium heat.
Sauté the minced garlic until fragrant.
Pour the heavy cream into the skillet and bring to a gentle simmer.
Whisk in the parmesan cheese until the sauce thickens slightly.
Add black pepper to taste.
Serve the roasted cabbage topped with the warm alfredo sauce.
Notes
Use freshly grated parmesan cheese for the best melting consistency. If the cabbage is too large for the baking sheet, roast in two batches to ensure proper browning.
- Prep Time: 10
- Cook Time: 25
- Category: Recipes
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1 large cabbage round with sauce
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 17g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 85mg