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Bowl of creamy cabbage alfredo pasta with caramelized cabbage and parmesan

Cabbage Alfredo

Tender caramelized cabbage folded into a rich, creamy parmesan alfredo sauce and tossed with fettuccine. A comforting pasta night with an unexpected, trending twist.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp Unsalted Butter
  • 1 tbsp Olive Oil
  • 1 Small Head Green Cabbage thinly sliced
  • 1/2 tsp Salt plus more to taste
  • 3 Garlic Cloves minced
  • 1 1/2 cups Heavy Cream
  • 1 cup Freshly Grated Parmesan Cheese plus more for serving
  • 1/4 tsp Ground Nutmeg
  • 12 oz Fettuccine
  • Freshly Cracked Black Pepper to taste

Equipment

  • 1 Large Skillet For caramelizing cabbage and building sauce
  • 1 Large Pot For boiling pasta
  • 1 Whisk For smoothing the sauce

Method
 

  1. Caramelize the Cabbage – Melt butter with olive oil in a large skillet over medium low heat. Add cabbage and salt, stirring occasionally, and cook low and slow for 20 to 25 minutes, until soft, golden, and sweet smelling.
  2. Cook the Pasta – While the cabbage caramelizes, cook fettuccine in salted boiling water according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  3. Build the Sauce – Push cabbage to one side of the skillet and add garlic, cooking 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer, then stir in parmesan and nutmeg, whisking until smooth.
  4. Combine and Serve – Add cooked fettuccine to the skillet and toss to coat, adding reserved pasta water as needed to loosen the sauce. Serve immediately with extra parmesan and black pepper.

Notes

Do not rush the cabbage caramelization step, since the full 20 to 25 minutes over low heat is what develops its natural sweetness and depth. Cabbage can be caramelized up to 2 days ahead and refrigerated, then reheated when ready to build the sauce. Refrigerate leftovers in an airtight container for up to 3 days, reheating with a splash of cream or milk. This dish is not recommended for freezing due to the cream based sauce.