Cabbage Alfredo
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Cabbage Alfredo is healthy and simple Alfredo version to make for all vegetables’ fans.
My son loves this Alfredo dish with garlic bread but I love it just the way it is: simple, comforting and satisfying. Since I love greens, lettuce salad is something I never refuse so this is the only combination I love. But, again, it’s only me.
Creamy heavy cream and sour cream with Parmesan cheese lift this dish so nicely; you are really full after this kind of lunch or dinner.
To make things as simple as possible, I usually buy sliced cabbage, prepared for coleslaw. We are not that busy during lunch time, it’s just we enjoy to relax a while after the meal and then return to our tasks. Making meals from scratch completely is something I do during weekends.
So, if you need lighter Alfredo version or are into discovering veggie replacement for pasta, this one is for you. Enjoy!
Cabbage Alfredo
Cabbage Alfredo is healthy and simple Alfredo version to make for all vegetables' fans.
Ingredients
- 4 cups sliced green cabbage
- 2 Tbsp butter, unsalted
- Salt and ground black pepper to taste
- ¾ cup canned button mushrooms, chopped
- 1 Tbsp butter, unsalted
- 2/3 cup heavy cream
- 3 Tbsp sour cream
- ½ cup Parmesan cheese
- 2 garlic cloves, finely chopped
- extra Parmesan and chopped parsley leaves to garnish
Instructions
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Cook 2 Tbsp butter and cabbage for 5 minutes in a pan.
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Add mushrooms, salt, and ground black pepper and continue cooking for additional 5 minutes, stirring occasionally.
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Transfer into a medium sized bowl.
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In the same pan, combine 1 Tbsp butter, heavy cream, sour cream, Parmesan cheese, and garlic. Sauce must be thick.
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Return cabbage mix into the pan, combine gently.
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Garnish with extra Parmesan and parsley leaves to taste before serving.
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