Cabbage alfredo recipe

Step by Step

Step 1

Bring a large pot of salted water to boil. Add the cabbage and cook until just tender, 5 to 6 minutes. Drain in a large colander, reserving 1/2 cup of the cooking water. Press on the cabbage with a wooden spoon or spatula to press out excess moisture (see Cook’s Note). Set aside to drain more while you make the sauce.

Step 2

Melt the butter in a large skillet over medium-low heat. Once the butter is melted, add the garlic and cook, stirring frequently, until it begins to soften but does not color, about 2 minutes. Add the cream and cooking water and bring to a vigorous simmer over medium-high heat. Cook, stirring, until thickened and the sauce coats the back of a spoon, 4 to 5 minutes.

Step 3

Add the cooked cabbage, lemon zest and nutmeg to the skillet. Season with salt and several grinds of pepper. Return the sauce to a rapid simmer and cook until it coats the cabbage with only a thin layer of sauce in the bottom of the pan, about 3 minutes. Remove from the heat and sprinkle with 3/4 cup of the Parmesan and toss to combine. Sprinkle with the remaining 1/4 cup Parmesan and a generous grinding of pepper. Serve immediately, with country bread if using.

Ingredient

Heavy cream

1 cup 1 cup
Cloves

4 garlic 4 garlic
Freshly grated parmesan

1 cup 1 cup
Freshly grated nutmeg

4 teaspoon 0.66 fl. ozs
Head savoy or green cabbage (about 2 1/2 pounds)

1 medium 1 medium
(8 tablespoons) unsalted butter

1 stick 1 stick
Freshly grated lemon zest

1 teaspoon 0.17 fl. ozs

Cabbage alfredo recipe

Step by Step

Step 1

Step 2

Step 3

Ingredient

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