Alfredo Cabbage Ribbons

Roasted until tender and lightly charred, these Alfredo Cabbage Ribbons are coated in a smooth garlic-Parmesan cream sauce for an easy side dish!

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Cuisine: American, Italian

Keyword: Alfredo cabbage ribbons

Servings: (as a side)

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

Choose a small, firm head of green cabbage. Slice it into thin, similarly sized ribbons and separate any pieces still layered together. Thicker clumps won’t soften as quickly or develop the same lightly charred edges.

You can store any leftover Alfredo sauce in the fridge for up to 4 days. Reheat it gently over low heat on the stovetop, stirring often.

Nutrition