Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Cabbage Alfredo
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 448
- Total Fat
- 37 g
- Saturated Fat
- 23 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 14 g
- Cholesterol
- 102 mg
- Sodium
- 664 mg
The humble cabbage gets luxurious treatment here, bathed in a creamy, cheesy Alfredo sauce. Savoy cabbage has crinkly leaves that soak up the sauce exceptionally well, but you can also use regular green cabbage. Giving cabbage a quick boil is a perfect way to tenderize it slightly while keeping it crunchy and preserving its attractive leafy appearance and color. Serve the dish as a fabulous side with crusty country bread or use it to top pasta or polenta for a satisfying vegetarian main course.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 448
- Total Fat
- 37 g
- Saturated Fat
- 23 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 14 g
- Cholesterol
- 102 mg
- Sodium
- 664 mg
Ingredients
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Directions
- Bring a large pot of salted water to boil. Add the cabbage and cook until just tender, 5 to 6 minutes. Drain in a large colander, reserving 1/2 cup of the cooking water. Press on the cabbage with a wooden spoon or spatula to press out excess moisture (see Cook’s Note). Set aside to drain more while you make the sauce.
- Melt the butter in a large skillet over medium-low heat. Once the butter is melted, add the garlic and cook, stirring frequently, until it begins to soften but does not color, about 2 minutes. Add the cream and cooking water and bring to a vigorous simmer over medium-high heat. Cook, stirring, until thickened and the sauce coats the back of a spoon, 4 to 5 minutes.
- Add the cooked cabbage, lemon zest and nutmeg to the skillet. Season with salt and several grinds of pepper. Return the sauce to a rapid simmer and cook until it coats the cabbage with only a thin layer of sauce in the bottom of the pan, about 3 minutes. Remove from the heat and sprinkle with 3/4 cup of the Parmesan and toss to combine. Sprinkle with the remaining 1/4 cup Parmesan and a generous grinding of pepper. Serve immediately, with country bread if using.
Cook’s Note
Make sure to drain the cabbage well and press it dry after boiling; the leaves can hold water that might make the finished dish watery.
