This cabbage noodles Alfredo recipe makes the perfect pasta alternative.
Fried cabbage noodles are tossed in a creamy keto Alfredo sauce for a quick side dish or dinner.
It’s so good that no one will know it’s keto.
Love this Low-carb Alfredo Delight Because…
- It is nutritious and delicious, plus so quick and easy to make.
- Cabbage Alfredo is the perfect comforting low-carb and gluten-free dish.
- This delish dish goes from the stovetop to the tabletop in a single skillet.
- Cabbage noodles Alfredo can be customized with different veggies, seasoning blends, or proteins.
Ingredients
Cabbage: Ordinary “cannonball” cabbage produces more noodles once cut, but any variety of cabbage works. Napa cabbage, Savoy, and red cabbage are all good choices. If using red cabbage, add a splash of lemon juice to the skillet in Step 2 to retain the bright red color.
Sauce: This sauce couldn’t be easier to make. Short on time? Use a low-carb jar of Alfredo sauce. Mix in a savory Italian seasoning blend to add even more flavor.
Variations
Convert this to a main and toss in some chicken or turkey meatballs.
Colorful strips of bell pepper, sliced mushrooms, chopped spinach or kale, or shredded Brussels sprouts are healthy and delicious additions to the recipe.
If needed, double the Alfredo sauce or swirl some in mushroom soup to make room for added veggies.
How To Make Alfredo Cabbage Noodles
- Sauté sliced cabbage in oil until softened. Set aside.
- Cook garlic in butter until fragrant, stir in cream, and cheese. (recipe below).
- Return cabbage to the pan and toss with the sauce until heated through.
Tip-Top Cabbage Alfredo
- Cut cabbage into ¼” to ½” wide strips so they don’t get weighed down by the sauce.
- Fry up some bacon and cook the cabbage in the fat to give it a smoky flavor, then garnish the finished dish with the bacon crumbles.
- Cook the sauce on low heat and whisk continuously so the ingredients melt properly and the sauce becomes smooth and velvety.
- Avoid overcooking the cabbage so it doesn’t become wilted and be sure to drain it on a paper towel so it doesn’t absorb too much oil or it will become soggy.
Leftover Cabbage Alfredo
Keep leftover cabbage Alfredo in a covered container in the refrigerator for up to 4 days. Reheat on low heat or in the microwave and stir in a little milk or cream to loosen the sauce.
Other Keto Cabbage Mains
Did your family enjoy this Cabbage Noodles Alfredo Recipe? Be sure to leave a comment and rating below.
Cabbage Noodles Alfredo
Equipment
Ingredients
- 1 medium head cabbage sliced
- 1 Tablespoon olive oil
- salt and pepper to taste
Alfredo Sauce
- ¼ cup butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup parmesan cheese grated
- ¼ teaspoon salt and pepper
- pinch nutmeg
Instructions
- Slice cabbage into long thick strips. Heat oil in a large pan and add the cabbage.
- Cook for 10-12 minutes or until the cabbage starts to soften. Remove from the pan and set aside.
- Melt butter in the same pan and add the garlic, cook for 30 seconds or until fragrant.
- Stir in the cream and simmer until it starts to thicken about 5 minutes.
- Turn heat down to low and whisk in the cheese and seasonings mixing until it is melted.
- Add the cabbage back to the pan and toss with the sauce until it is heated through.
Notes
- Cut cabbage noodles at least ¼” to ½” wide so they will hold up to the sauce.
- Whisk sauce on low heat so the Parmesan will melt. If the sauce seems too thick, add more cream and cook on low.
- Store leftovers in the refrigerator for up to four days. Reheat on low in the microwave or stovetop, adding a little cream to loosen the sauce. Do not freeze.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Is the nutrition for whole recipe or per serving?
Hi Michelle, the nutrition information is per serving.
This is so good! The sauce is perfectly garlicky and thick. I did triple the sauce and cooked my cabbage noodles in the instant pot. I wish, however, I had a salad spinner because my noodles watered down the sauce, but it was still good!
So glad you enjoyed it, Angela!
OMGOSH- this is Amazing!!
I tweaked the Alfredo sauce by using 4 oz of cream cheese with the recipe & using just enough cream to get it to the desired consistency & followed every thing else as listed
I am happy to hear, that even with the minor adjustments that that alfredo worked out for you. Thank you for commenting Judy!