Alfredo Cabbage Ribbons
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Published
Alfredo Cabbage Ribbons turn an everyday head of cabbage into a creamy, garlicky side with plenty of Parmesan flavor. The ribbons roast until tender with caramelized edges, and the homemade sauce clings beautifully instead of collecting at the bottom of your bowl. I love to serve this cabbage Alfredo as a vegetable side or add shrimp (or another protein) to turn it into a light dinner!
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Pin ItWhen Cabbage Meets Alfredo Sauce
Set a big bowl of pasta in front of me, and I’m happy; add Alfredo sauce, and I’m even happier! But I’m also up for trying a different spin on a favorite, like my spaghetti squash Alfredo. It doesn’t pretend to be fettuccine, but those tender roasted strands are very good at catching the garlicky Parmesan sauce!
I adore cabbage, so cabbage Alfredo was bound to happen. For this version, I roast the long cabbage ribbons separately until the edges are lightly charred, then toss them with a smaller batch of my homemade Alfredo sauce a little at a time. Keeping the two apart until the end helps the cabbage brown instead of steaming in the cream, and I can stop adding sauce as soon as every ribbon is lightly coated. It’s a delicious lower-carb, gluten-free alternative to traditional pasta Alfredo with no shortage of rich, creamy, Parmesan flavor!
Helpful Tips and Variations
- Keep the cabbage ribbons thin and even. Set each cabbage half cut-side down to keep it stable, then slice it into long, thin ribbons. Loosen any layers that remain stuck together before roasting. This helps each piece soften at the same rate, and gives the sauce plenty of individual strands to coat. Thick, compact sections will take longer to cook and may stay crunchy after the thinner ribbons are tender.
- Let the color tell you when it’s ready. I use 20 minutes as a guide, but cabbage size and ribbon thickness can affect the roasting time. Look for tender ribbons with caramelized, lightly charred edges, then remove them before the thinnest pieces start to burn!
- Grate the Parmesan from a wedge. Freshly grated Parmigiano-Reggiano melts much more smoothly into the cream. Shaker-style or packaged grated cheese can leave the Alfredo sauce grainy, so I grate mine finely and stir it in until melted.
- Keep the sauce at a gentle simmer. I use medium-low heat and whisk constantly, looking for a few small bubbles rather than a full boil. High heat can cause the cream sauce to separate or turn clumpy. If it still seems a little thin after adding the Parmesan, take it off the heat and let it stand for 2-3 minutes because it’ll continue to thicken before you mix it with the cabbage.
- Add a protein. I love serving this cabbage with shrimp for a spin on shrimp Alfredo. You can also mix in diced ham or cooked bacon. I’ve shared even more protein options in the serving suggestions below!
Alfredo Cabbage Ribbons
Equipment
- Rimmed Baking Sheet
- Small Saucepan
Ingredients
For the Cabbage
- 1 small head cabbage
- 2 Tbsp olive oil
- salt and pepper, to taste
For the Alfredo Sauce
- 2 Tbsp butter, sliced
- ⅔ cup heavy whipping cream
- ⅛ tsp garlic powder
- ⅛ tsp dried Italian Seasoning
- Kosher salt and black pepper, to taste
- ¾ cup freshly grated Parmigiano-Reggiano cheese
For Serving (optional)
- grilled or roasted shrimp, tails off
Instructions
- Cut the cabbage in half from the top through the root. Lay each half flat side down, then thinly slice so you get long strands of cabbage.
- Place on a large greased rimmed baking sheet (or 2 medium ones) – some overlap is fine, but you don't want the strands piled too high on top of each other. Drizzle with olive oil, and season with salt and pepper. Toss to coat.
- Roast in the oven at 425℉ until it’s slightly charred, about 20 minutes (keep an eye on it so it doesn't get brittle or burn – all ovens run differently.)
- In the meantime, make the Alfredo. Add the butter and cream to a small saucepan over medium-low heat; whisk until butter has melted. Add in the garlic powder, Italian seasoning, salt, and pepper; whisk until combined and smooth.
- Bring to a gentle simmer (do not boil) and cook for about 3 minutes, whisking constantly, until it starts to thicken.
- Stir in the parmesan cheese just until melted and the sauce is smooth. (If the sauce isn’t quite thick enough, allow it to stand for 2-3 minutes before tossing with the roasted cabbage, keeping in mind it will continue to thicken as it sits.)
- Take off the heat and toss with the cooked cabbage ribbons, a little at a time until the cabbage is coated but not drenched (you don’t need to use all the sauce if you don’t want to.)
- Divide onto plates and enjoy as is, or with your favorite cooked protein (I like grilled or roasted shrimp!)
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
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How to Make Alfredo Cabbage Ribbons Step by Step
Gather all of your ingredients and preheat the oven to 425°F. Grease a large rimmed baking sheet or 2 medium ones. The cabbage can overlap some, but you don’t want it piled high, to ensure it all roasts evenly.
Prep the cabbage: Cut 1 small head of cabbage in half from top to root. Place each half cut-side down to keep it steady, then slice it into long, thin ribbons. Gently separate any remaining clumps so they roast evenly and you have long strands of cabbage.
Season and bake the cabbage: Spread the cabbage ribbons across the prepared baking sheet, then drizzle with 2 Tbsp olive oil and season with salt and pepper to taste. Toss thoroughly with your hands or tongs until the ribbons look lightly glossy.
Transfer the cabbage to the oven and roast at 425°F for about 20 minutes. It’s ready when the thicker ribbons are tender, and the thinner edges have caramelized, lightly charred spots. Start checking toward the end so the smallest pieces don’t become burnt or brittle.
Begin the Alfredo sauce: When the cabbage is nearly finished, place 2 Tbsp sliced butter and ⅔ cup heavy whipping cream in a small saucepan over medium-low heat. Whisk gently until the butter has completely melted into the cream. Then whisk in ⅛ tsp garlic powder, ⅛ tsp dried Italian seasoning, and kosher salt and black pepper to taste.
Bring the mixture to a very gentle simmer, looking for a few small bubbles around the edges rather than rapid bubbling across the surface. Boiling the sauce too hard can cause it to split. Cook for about 3 minutes, whisking constantly, until the sauce begins to thicken slightly. Now sprinkle in ¾ cup freshly grated Parmigiano-Reggiano, adding it gradually and whisking between additions. Stop cooking as soon as the cheese has melted and the sauce looks smooth and creamy. (If the sauce isn’t quite thick enough, allow it to stand for 2-3 minutes before tossing with the cabbage. It’ll also continue to thicken as it sits.)
Coat the cabbage: Place the roasted cabbage ribbons in a large bowl, then pour over a little Alfredo sauce at a time and toss gently. Continue adding sauce until the ribbons are lightly and evenly coated but not swimming in it. You might not need the entire batch, so save any extra for drizzling over your protein or for another meal.
Serve: Divide the Alfredo cabbage ribbons among plates and enjoy them as a side dish or light main. For a heartier meal, top them with grilled or toasted shrimp (tails removed) or another cooked protein. Enjoy!
What to Serve with Cabbage Alfredo
I usually treat these Alfredo cabbage ribbons as a side dish and add a generous scoop to each plate next to a protein. For an easy weeknight dinner, baked chicken breast is a practical choice because it cooks at 425°F in nearly the same amount of time as the cabbage. If your oven has room, bake them on separate pans so they finish close together, then slice the chicken and arrange it over the ribbons.
For something crispy, try air fryer pork chops, or use warm rotisserie chicken when you need the fastest option. Grilled flank steak makes the meal a little heartier and can rest while you finish the Alfredo. And if you have any Alfredo sauce left over, drizzle it over the protein before serving. No delicious sauce gets left behind!
Storing Leftovers
Refrigerator
The cabbage will soften as it sits, so this dish is best enjoyed sooner rather than later. However, any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you have unused Alfredo sauce that hasn’t been mixed with the cabbage, let it cool and refrigerate it separately in a tightly sealed jar for up to 4 days.
Reheating
For the best texture, warm the cabbage ribbons in a nonstick skillet over medium-low heat, stirring gently until heated through. Add a small splash of cream or milk if the sauce has become too thick. For a single portion, microwave at half power in 30-second intervals, stirring between each one.
Any unused sauce should be reheated separately over low heat on the stovetop, whisking frequently so it stays smooth.
Freezing
I don’t recommend freezing the cabbage ribbons or any unused creamy sauce. Once thawed, the cabbage will be much softer, and Alfredo sauce can become grainy or split.
More Creamy Alfredo Recipes
- Love the sauce in this recipe? Then try making a larger batch! My Homemade Alfredo Sauce makes about 2½ cups, enough to coat a full pound of pasta.
- For the classic pairing, Chicken Alfredo tops saucy fettuccine with slices of golden pan-fried chicken.
- When dinner needs to be quick, Tortellini Alfredo combines cheese-filled tortellini and peas in a 25-minute meal.
- These Chicken Alfredo Lasagna Rolls are a great make-ahead option, with chicken and three cheeses tucked into individual pasta rolls and baked until bubbly.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
