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The Creamy Cabbage Skillet That Tastes Like Pasta Night

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Seared cabbage ribbons in a garlic-parmesan cream sauce that tastes just like pasta night, no noodles needed.

Ingredients

Scale
  • 1 small-medium head green cabbage (about 2 lbs), cored and cut into 1-inch ribbons
  • 4 oz pancetta or bacon, diced (optional but recommended)
  • 3 tbsp butter, divided
  • 2 tbsp olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 cup chicken or vegetable broth
  • 1 cup heavy cream
  • 1 small parmesan rind, or 3/4 cup grated parmesan (plus more for serving)
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp red pepper flakes (optional)
  • Salt and black pepper, to taste
  • Fresh parsley or chives, chopped, for serving

Instructions

  1. Core the cabbage and slice into wide, 1-inch ribbons, roughly the width of pappardelle.
  2. Heat a large skillet over medium heat. Add the pancetta and cook until crisp and browned, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pan.
  3. Increase heat to medium-high. Add 2 tbsp butter and the olive oil to the pancetta fat. Working in batches so the pan is never crowded, add the cabbage ribbons in a single layer and let them sit undisturbed for 2 minutes to caramelize before tossing. Season with salt and pepper, cook 2-3 minutes more per batch until edges are browned but cabbage still has bite, then remove to a plate.
  4. Lower heat to medium. Add remaining 1 tbsp butter and the garlic, and cook 30 seconds until fragrant. Pour in the broth to deglaze, scraping up any browned bits.
  5. Add the cream and parmesan rind (if using). Simmer gently for 3-4 minutes until slightly thickened. Stir in the nutmeg and, if not using a rind, the grated parmesan, until melted and smooth. Remove the rind if used.
  6. Return the cabbage and pancetta to the pan off the heat, tossing to coat everything in the sauce. Taste and adjust salt and pepper.
  7. Top with red pepper flakes, fresh parsley, and extra parmesan. Serve immediately.

Notes

For a vegetarian version, skip the pancetta and cook the cabbage in butter, adding a splash of dry white wine when you deglaze for extra depth. Savoy cabbage works beautifully here too and gives an even more tender, noodle-like texture than green cabbage. Leftovers reheat gently in a skillet over low heat with a splash of cream or broth to loosen the sauce back up — the microwave tends to break it. This also makes a great base for adding shredded rotisserie chicken or white beans to turn it into a full meal.

Find it online: https://www.receipster.com/the-creamy-cabbage-skillet-that-tastes-like-pasta-night/