Description
A delightful surprise, transforming humble cabbage into a star ingredient in a rich and comforting pasta dish. This recipe features a velvety sauce and tender, slightly caramelized cabbage that beautifully complements the fettuccine.
Ingredients
1/2 head green cabbage, sliced into thin long ribbons
8 oz fettuccine pasta
4 tbsp unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1/4 tsp ground nutmeg
Salt and black pepper to taste
Fresh parsley, chopped for garnish
Instructions
Cook your fettuccine in boiling salted water until al dente, saving some pasta water before draining.
Sauté the sliced cabbage ribbons in butter until they are tender and slightly browned, then set them aside.
In the same skillet, melt the rest of the butter and cook the garlic until fragrant before adding the heavy cream and letting it simmer gently.
Whisk in the Parmesan cheese, nutmeg, salt, and pepper over low heat until the sauce is smooth.
Combine the cooked pasta and sautéed cabbage with the sauce, adding reserved pasta water if needed, and garnish with fresh parsley before serving.
Notes
Green Cabbage – Provides a wonderful texture and subtle sweetness that balances the richness of the sauce. Look for a firm, heavy head.
Fettuccine Pasta – Its wide, flat surface is perfect for holding the creamy Alfredo sauce.
Parmesan Cheese – Freshly grated Parmesan is key for the creamiest, most flavorful sauce. Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy.
Heavy Cream – This is the base of our luxurious sauce, providing silkiness and body.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A