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Cabbage Alfredo Skillet

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A creamy, cheesy one-pan cabbage alfredo skillet made with tender cabbage, garlic, and a rich parmesan sauce.

Ingredients

Scale
  • 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

  1. Heat the olive oil and butter in a large skillet over medium heat until the butter melts and starts to foam.
  2. Add the sliced onion and cook for 2-3 minutes until softened.
  3. 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.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the broth and simmer for 2 minutes, scraping up any browned bits from the bottom of the skillet.
  6. Lower the heat and stir in the heavy cream. Simmer gently for 3-4 minutes until the sauce starts to thicken slightly.
  7. Sprinkle in the parmesan and mozzarella cheese, stirring until melted and the sauce is smooth and creamy.
  8. 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.
  9. Taste and adjust salt and pepper as needed.
  10. 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.

Find it online: https://www.receipster.com/cabbage-alfredo-skillet/