Let Me Tell You About Creamy Garlic Alfredo with Cabbage
Alright, hang on to your aprons. I've got a recipe for Creamy Garlic Alfredo with Tender Cabbage that's gotten me through more than a few weird Wednesdays—well, and a couple of Mondays, honestly. I first made this when my fridge was looking a little... sparse (cabbage, some cream, you know how it goes) and, shockingly, my picky brother actually asked for seconds. It's like pasta's comforting cousin who forgot to RSVP but brings the best dip to the party. Random aside: I once tried this with those weird spiralized cabbage strips (the ones TikTok people rave about?) and somehow it was both amazing and a bit too crunchy, so just slice it normal.
Why You Might Fall for This (Like I Did)
I cook this when I want something that tastes way richer than the effort it takes—seriously, it's ridiculously easy, even for those days when your motivation is as low as your battery percentage at midnight. My family goes bonkers for this because the sauce is creamy (with enough garlic to keep the vampires and awkward small talk away) and the cabbage turns all soft and sweet, kind of like when you finally accept your weird quirks in your 30s. There's a bit of chopping involved, which used to annoy me... until I started using the "podcast and slice" method. Cooking with a podcast makes me way less grumpy about onions or, in this case, cabbage.
What You Need – And What You Can Swap If The Shop's Closed
- 1 small head green cabbage, thinly sliced (Savoy is super nice but I've straight-up used bagged coleslaw mix before. My grandma would've gasped)
- 250g (about 9 oz) pasta – fettuccine is classic, but honestly penne, spaghetti, fusilli—use your oddments, it’ll be fine!
- 3-4 biggish garlic cloves, minced (Or more, I don’t judge. The pre-minced stuff in jars? Not ideal, but it works in a pinch)
- 2 tablespoons butter (unsalted/salted – I just never remember which I grab)
- 1 cup heavy cream (once I tried half Greek yogurt and cream – actually not terrible, more tangy)
- ¾ cup finely grated Parmesan (Parmigiano-Reggiano if you’re feeling fancy, but store brand is fine. Pecorino Romano works yet is a bit saltier, watch out!)
- Pinch of nutmeg (or, in real speak, about a quarter of a teaspoon – not more, learned the hard way)
- Salt and pepper (to taste – but I usually end up tasting, forgetting, and tasting again, out of habit)
- Optional: A squeeze of lemon, a handful of chopped parsley or chives, and… one time I stirred in peas, which the kids actually ate
Here's How I Throw It All Together
- First, get a big pot of salted water on a full boil. I'll put the kettle on, too, so it goes faster (not sure if that's cheating, but hey—life's short).
- While that's happening, melt the butter in a big skillet over medium-low heat. Not too hot or the garlic will get angry and burn (trust me, burnt garlic is not the vibe).
- Toss in the garlic and cook until it smells amazing—maybe one minute or so, stirring a bit. This is where I usually sneak a wee taste of the butter, just because I can.
- Dump your sliced cabbage in (it looks like too much, but it wilts like magic after about 7 minutes); get it tender and with the beginnings of some golden bits. Don’t freak out if it gets messy and overflows a bit at first, just keep stirring.
- Pasta time: Add pasta to the boiling water, set a timer—mine sticks at 11 minutes, unless I miss it while scrolling on my phone (oops).
- Pour your cream into the cabbage pan. Stir and let it all simmer—a gentle bubbling, not frantic. Add nutmeg, salt, and plenty of pepper—don’t be shy, the cream loves it.
- Once your pasta is on the softer side of al dente (it’ll cook a smidge more in the sauce), drain it but save half a mug of the pasta water—not an exact science. I forget about this step half the time and end up just using regular hot water, which, on second thought, isn’t so bad.
- Toss the pasta into the skillet with the cabbage and cream, add the cheese, and a splash of the reserved pasta water. Toss it all gently, let the cheese melt and the sauce cling. It’ll look a bit too runny, then suddenly it’s glossy and magical. If it’s stodgy, chuck in more water.
- Squeeze a bit of lemon on top if you want, scatter those herbs, and—because you’ve been good—maybe another sprinkle of Parm. Taste for salt. Taste again because who could resist?
Stuff I’ve Learned (Usually by Messing Up First)
- Don’t start the pasta too early—the sauce and cabbage need longer than you think.
- You can make this in a wok if you don’t own a big skillet. Actually, I think it works better if the pan is roomy so you don’t end up with flying cabbage bits. If you just have a shallow pan, batch the cabbage.
- Sometimes the sauce splits a bit—don’t panic, just add a little more pasta water and stir without overthinking it.
Variations I’ve Tried (And One Flop...)
- Added crispy bacon or leftover roast chicken – both make this more of a meal, and my kids basically high-fived me.
- Subbed in kale for cabbage one night—uh, too chewy for me, but maybe you love it?
- Vegan version: Swapped cream for coconut cream, skipped cheese, added extra herbs and garlic. Surprisingly, not bad! But it’s different, you know?
- One time I tried blue cheese instead of Parm... honestly, wouldn't recommend. It overpowers everything. Learned my lesson.
What You Need (And What If You Don't Have It?)
- A big deep pan or skillet (I sometimes use my battered ancient wok; works a charm)
- Big pot for boiling pasta (even the cheap IKEA ones hold up, promise)
- A colander – or if you’re me and the dishwasher is full, a big slotted spoon and lots of fast scooping
- Grater for Parmesan; if not, just buy already-grated
Storing Leftovers (Although, Good Luck)
Stick any leftovers in a sealed container in the fridge—should be good for 2-3 days, but honestly, in my house it rarely sticks around longer than a single night. It does taste pretty great cold, too. If you want to reheat, splash a little water or cream on when microwaving.
How I Like to Serve It (Or: Bread, Always Bread)
My personal go-to is a hunk of crusty bread for mopping up sauce. Sometimes garlic bread, sometimes just the butt end of whatever loaf survived the week. A super simple green salad never hurts either. We do “parmesan at the table” because everyone in my family likes to pretend they’re in a fancy restaurant.
Hard-Won Pro Tips (Don’t Rush These!)
- Take time with the cabbage. I once tried to speed it up—super high heat—and ended up with a sad, half-burnt mess. Let it sweat, slowly, until soft.
- Keep an eye on the pasta; overcooked noodles in Alfredo just slump sadly on the plate. Better to pull them a minute early (they’ll soak up the sauce in the skillet).
- Use more garlic than you think, unless you’ve got work meetings the next day.
FAQ: Stuff Friends Have Actually Asked Me
- Can I use red cabbage? Hmm, you can, but it’ll look a little odd (kind of like your dish is blushing); tastes just fine.
- What if I don’t have cream? Try milk and a spoonful of cream cheese or Greek yogurt. It won’t be as lush, but it works—plus it’s a tad lighter.
- Can I make this gluten free? Yup! Grab your favorite gluten-free pasta. I sometimes use this brand when friends visit. Just watch the cooking time.
- How garlicky is it? As much (or as little) as you want; three cloves is chill for most people. Add more if you wanna ward off all unwanted visitors.
- Can I freeze it? Well, technically yes... but the sauce tends to separate after thawing. It’s not terrible, but I’d recommend eating it fresh. Or, if you’re really into make-ahead, freeze just the sauce and toss with cabbage and pasta later.
Now, if you actually follow all those steps (with or without a podcast in your ears), it’ll probably turn out delicious. Or different-but-still-good, which is its own kind of win. I never met anyone mad at a plate of creamy noodles with buttery cabbage, but maybe that’s just my crowd. And, hey, if you think of a twist I should try—send me a note, I’m always fiddling.
Ingredients
- 1 small green cabbage, thinly sliced
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- 250 grams fettuccine or pasta of choice
- Salt and freshly cracked black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
-
1Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
-
2While the pasta cooks, melt the butter in a large skillet over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
-
3Add the sliced cabbage and a pinch of salt. Sauté for 6-8 minutes, stirring often, until the cabbage is tender and slightly caramelized.
-
4Reduce heat to low. Pour in the heavy cream and stir, bringing it gently to a simmer. Sprinkle in the Parmesan cheese and stir until the sauce is smooth.
-
5Add the cooked pasta to the skillet and toss to coat, adding reserved pasta water little by little if needed for desired sauce consistency. Season with salt and pepper to taste.
-
6Serve hot, garnished with chopped parsley if desired.
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.
Did you make this recipe?
Please consider Pinning it!!