Cabbage Alfredo
If you’ve never tried Cabbage Alfredo, this is your sign. It takes everything we love about a creamy Alfredo-style sauce and wraps it around soft, silky cabbage instead of pasta. The result is deeply comforting, quietly indulgent, and far more interesting than it has any right to be for something made from a humble head of cabbage.
Ingredients
- 600 g white cabbage entire small head
- 100 g pancetta diced
- 40 g unsalted butter
- 2 cloves garlic finely sliced
- 250 ml double cream a.k.a. heavy cream
- 50 Parmesan finely grated (plus extra to serve)
- a pinch of nutmeg
- Black pepper
- Salt to taste
Instructions
- Remove any tough outer leaves. Cut the cabbage in half, remove the core, then shred the rest. Don’t worry about perfection — thin ribbons are ideal.
- In a large, wide pan over medium heat, cook the pancetta until golden and the fat has rendered. Remove with a slotted spoon and set aside, leaving the fat in the pan.
- Add the butter to the pan. Add the cabbage and a small pinch of salt.
- Cook gently for 12–15 minutes, stirring regularly, until the cabbage is very soft, glossy, and reduced by more than half.
- Stir in the garlic and cook for 30–60 seconds until fragrant. Add a generous pinch of nutmeg and plenty of black pepper.
- Pour in the double cream and bring to a gentle simmer. Cook for 3–5 minutes, letting the sauce thicken slightly.
- Stir in half of the Parmesan gradually until melted and smooth.
- Return the pancetta to the pan and stir through. Taste and adjust seasoning — Parmesan and pancetta both bring salt, so tread lightly.
- Serve with remaining parmesan on top, as a side dish, as a main with sourdough, or toss through freshly cooked pasta.
Nutrition
Calories: 638kcalCarbohydrates: 16gProtein: 15gFat: 59gSaturated Fat: 33gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.5gCholesterol: 157mgSodium: 632mgPotassium: 512mgFiber: 5gSugar: 9gVitamin A: 1904IUVitamin C: 74mgCalcium: 341mgIron: 1mg
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