Cabbage Alfredo Skillet
Tested & Approved
by Sophie Lane
There's something wonderfully unexpected about cabbage swimming in a rich, garlicky Alfredo sauce — it turns a humble vegetable into pure comfort food in under 30 minutes. This cabbage alfredo recipe delivers all the creamy indulgence of classic Alfredo without the pasta.
Published: August 4, 2026
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy"s kitchen before it reaches yours. Jump to the full recipe card below.
PrintCabbage Alfredo Skillet
Tender cabbage simmered in a creamy garlic parmesan Alfredo sauce, all made in one skillet in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 medium head green cabbage, cored and sliced into 1-inch ribbons
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 small yellow onion, diced
- 4 slices bacon, chopped (optional)
- 1 1/2 cups heavy cream
- 1 cup freshly grated parmesan cheese, plus more for serving
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 teaspoon ground nutmeg
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- In a large skillet over medium heat, cook the chopped bacon until crisp, about 5 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pan.
- Add the butter to the skillet and let it melt, then add the diced onion. Cook for 3 minutes until softened.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the sliced cabbage to the skillet and toss to coat in the butter. Cook for 6-8 minutes, stirring occasionally, until the cabbage begins to soften and wilt.
- Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and cook for 5 minutes, stirring occasionally, until the cabbage is tender and the sauce has thickened slightly.
- Stir in the parmesan cheese, salt, pepper, nutmeg, and red pepper flakes if using. Stir until the cheese is fully melted and the sauce is smooth and creamy.
- Taste and adjust seasoning as needed. If the sauce is too thick, add a splash of cream or pasta water to loosen it.
- Top with the crispy bacon and fresh parsley, then serve immediately with extra parmesan on top.
Notes
For a lighter version, swap half the heavy cream for whole milk, though the sauce will be thinner. Leftovers keep in the fridge for up to 3 days; reheat gently on the stove with a splash of cream to revive the sauce. Savoy or napa cabbage work well too and cook slightly faster than green cabbage.
Frequently Asked Questions
What is the best cabbage to use for a cabbage alfredo recipe?
Green cabbage is the classic choice because it holds its texture well and gets tender-crisp in the sauce. Savoy cabbage also works beautifully and has a slightly softer, more delicate bite, while napa cabbage cooks even faster if you're short on time.
Can I make this cabbage alfredo recipe without heavy cream?
Yes, you can substitute half-and-half or whole milk, though the sauce will be noticeably thinner and less rich. For a closer texture to the original, whisk in a tablespoon of cream cheese or a cornstarch slurry to help the sauce thicken.
Is cabbage alfredo keto-friendly?
Yes, this dish is naturally low-carb and keto-friendly since it swaps pasta for cabbage while keeping the classic buttery, cheesy Alfredo sauce intact.
Can I add protein to this dish?
Absolutely. Shredded rotisserie chicken, grilled shrimp, or Italian sausage all stir in beautifully at the end and turn this side dish into a complete one-skillet meal.
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