Cabbage Alfredo Skillet
This cabbage alfredo skillet turns humble cabbage into an irresistibly creamy, cheesy dinner that comes together in a single pan. Silky parmesan alfredo sauce clings to every tender ribbon of cabbage, making it a cozy, low-carb comfort food the whole family will ask for again.
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Cabbage Alfredo Skillet
A creamy, cheesy one-pan cabbage alfredo skillet made with tender cabbage, garlic, and a rich parmesan sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small head green cabbage, cored and sliced into thin ribbons (about 6 cups)
- 1/2 yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1 cup freshly grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon ground nutmeg (optional)
- 2 cups cooked, diced chicken or crumbled cooked bacon (optional, for protein)
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil and butter in a large skillet over medium heat until the butter melts and starts to foam.
- Add the sliced onion and cook for 2-3 minutes until softened.
- Add the cabbage ribbons, salt, black pepper, and red pepper flakes if using. Cook, stirring occasionally, for 8-10 minutes until the cabbage wilts and turns golden in spots.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the broth and simmer for 2 minutes, scraping up any browned bits from the bottom of the skillet.
- Lower the heat and stir in the heavy cream. Simmer gently for 3-4 minutes until the sauce starts to thicken slightly.
- Sprinkle in the parmesan and mozzarella cheese, stirring until melted and the sauce is smooth and creamy.
- Add the nutmeg and cooked chicken or bacon, if using, and stir to combine. Cook for another 2-3 minutes until everything is heated through.
- Taste and adjust salt and pepper as needed.
- Garnish with fresh parsley and serve the cabbage alfredo skillet hot, straight from the pan.
Notes
For a lighter version, swap heavy cream for half-and-half, though the sauce will be thinner. Leftovers keep well in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop with a splash of broth or cream to loosen the sauce. Savoy or napa cabbage also work beautifully in this recipe if you want a more tender bite.
Frequently Asked Questions
What is a cabbage alfredo skillet?
A cabbage alfredo skillet is a one-pan dish where tender, wilted cabbage is simmered in a rich, creamy parmesan alfredo sauce, creating a comforting low-carb alternative to traditional pasta alfredo.
Can I make this cabbage alfredo skillet ahead of time?
Yes, you can prepare it up to 3 days in advance and store it in the fridge in an airtight container. Reheat over low heat on the stove, adding a splash of cream or broth to bring the sauce back to its silky texture.
Is cabbage alfredo skillet keto-friendly?
Yes, this cabbage alfredo skillet is naturally low-carb and keto-friendly since it swaps pasta for cabbage while keeping the rich, cheesy alfredo sauce.
What can I add to a cabbage alfredo skillet for extra protein?
Cooked shredded chicken, crumbled bacon, or even browned Italian sausage all pair wonderfully with the creamy sauce and can be stirred in during the last few minutes of cooking.
Why is my alfredo sauce too thin in this skillet?
If the sauce seems thin, let it simmer uncovered for a few extra minutes so it reduces, or stir in a little extra parmesan cheese to help thicken and enrich the sauce.
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