🥬 Creamy Keto Cabbage Alfredo
Creamy, garlicky, cheesy, and comforting — this Cabbage Alfredo is a delicious low-carb alternative to traditional pasta Alfredo. Tender cabbage is coated in a rich Parmesan cream sauce, making it perfect as a side dish or a satisfying light meal.
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
🧾 Ingredients
- 1 medium head green cabbage, chopped into bite-sized pieces
- 2 tbsp butter
- 3 cloves garlic, finely minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ tsp Italian seasoning
- ½ tsp salt, or to taste
- ½ tsp black pepper
- ¼ tsp red pepper flakes, optional
- 2 tbsp cream cheese, optional
- 2 tbsp fresh parsley, chopped
- Extra Parmesan for serving
👩🍳 Instructions
- Prepare the cabbage
Remove any damaged outer leaves from the cabbage. Cut it into quarters, remove the tough core, and chop the cabbage into small, bite-sized pieces.
Rinse thoroughly and drain well. Pat it somewhat dry so excess water doesn’t thin the sauce.
- Sauté the cabbage
Heat a large skillet over medium heat and add the butter.
Once melted, add the chopped cabbage. Spread it out across the skillet and cook for 7–10 minutes, stirring every couple of minutes.
Continue cooking until the cabbage becomes tender and develops a little golden color around the edges. If you prefer very soft cabbage, cook it a few minutes longer.
- Add the garlic
Add the minced garlic and cook for 30–60 seconds, stirring constantly.
Don’t let the garlic brown too much, as it can become bitter.
- Make the creamy sauce
Reduce the heat to medium-low.
Pour in the heavy cream and add the Italian seasoning, salt, and black pepper. Stir everything together and allow the mixture to gently simmer for 3–4 minutes.
The cream should become slightly thicker, but avoid a rapid boil.
- Add Parmesan
Turn the heat to low.
Gradually add the freshly grated Parmesan, stirring continuously until it melts into the cream and creates a smooth sauce.
If using cream cheese, add the 2 tablespoons at this stage and stir until completely incorporated.
- Finish the Alfredo
Add the red pepper flakes if you want a little heat.
Continue cooking for another 1–2 minutes, stirring gently, until the sauce is thick and coats the cabbage nicely.
If the sauce becomes too thick, add a small splash of heavy cream and stir until it reaches your preferred consistency.
- Garnish and serve
Remove from the heat and sprinkle with fresh parsley and additional Parmesan.
Serve immediately while the Alfredo sauce is warm and creamy.
💡 Tips for the Best Cabbage Alfredo
- Grate Parmesan fresh for the smoothest sauce. Pre-shredded cheese can sometimes make the sauce grainy.
- Keep the heat low after adding Parmesan.
- Don’t vigorously boil the sauce after adding the cheese.
- For more browned flavor, let the cabbage sit undisturbed for 1–2 minutes at a time while sautéing.
- For a complete meal, you can add cooked chicken, shrimp, or another protein.
- For extra garlic flavor, add another small clove or a pinch of garlic powder.
🍽️ Serving Ideas
Serve it alongside:
- Grilled chicken
- Garlic butter shrimp
- Steak
- Roasted salmon
- Crispy bacon or turkey bacon
- A simple green salad
