Creamy Cabbage Alfredo with Garlic Butter (Easy Low Carb Alfredo Recipe)

You ever open your fridge, stare at a lonely head of cabbage, and think… now what?

That was me on a Tuesday night. I wanted something creamy. Something comforting. Something that felt like pasta Alfredo without the carb coma. And that’s how this cabbage Alfredo with garlic butter was born in my kitchen.

I didn’t expect much. I figured it would taste “healthy.” You know what I mean.

Instead? It turned silky, rich, garlicky, and wildly satisfying. The cabbage soaked up that garlic butter Alfredo sauce like it had been waiting its whole life for it.

If you’re looking for a low carb Alfredo recipe, an easy creamy cabbage recipe, or a new way to use sautéed cabbage, you’re going to love this.

Let me show you exactly how I make it — plus the little tricks that took me a few messy attempts to figure out.

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Why Cabbage Alfredo Actually Works

At first, I laughed at the idea.

Cabbage? In Alfredo? Instead of pasta?

But then I tried it. And here’s what I learned.

Cabbage:

• Softens beautifully when sautéed
• Holds sauce like noodles do
• Adds slight sweetness
• Keeps the dish light but filling

When you cook it properly, shredded cabbage turns silky and tender. It doesn’t taste like boiled cabbage from your childhood trauma. It tastes buttery and slightly sweet.

Ever noticed how roasted cabbage gets almost caramel-like? That same thing happens here — especially when you cook it in garlic butter first.

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Ingredients You’ll Need (Simple, Real, and Flavor-Focused)

This isn’t complicated. It’s comfort food made smarter.

Main Ingredients

• 1 medium green cabbage, thinly sliced
• 3 tablespoons unsalted butter
• 4 cloves fresh garlic, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• Optional: pinch of nutmeg

That’s it. No flour. No thickeners. No mystery ingredients.

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Let’s Talk Cheese (Please Grate It Yourself)

Pre-shredded cheese contains anti-caking agents. That means it won’t melt as smoothly. I learned this the hard way when my sauce turned grainy. Not cute.

I always use a block of Parmigiano Reggiano and grate it fresh.

If you need a solid grater, I use this one:
Microplane Premium Classic Zester Grater
https://amzn.to/4b6oFO5

It makes the fluffiest Parmesan ever. Worth it.

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Step-by-Step: How I Make Cabbage Alfredo with Garlic Butter

Step 1: Slice the Cabbage Thin

Cut the cabbage in half, remove the core, and slice it into thin ribbons.

Thin matters here.

Thicker cuts stay crunchy. Thin slices turn silky and pasta-like.

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Step 2: Make the Garlic Butter Base

Melt the butter in a large skillet over medium heat.

Add minced garlic and cook for about 60 seconds. Stir constantly. You want fragrant, not brown.

Burned garlic ruins everything. Ever done that? I have. Twice. 🙁

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Step 3: Sauté the Cabbage

Add the sliced cabbage directly into the garlic butter.

Toss it well so every strand gets coated.

Cook for about 8–10 minutes, stirring occasionally. The cabbage will:

• Shrink down
• Soften
• Turn glossy
• Develop light golden edges

That light browning creates flavor. Don’t rush this part.

I cook mine in a wide stainless steel pan like this one:
All-Clad D3 Stainless Steel 12-Inch Fry Pan
https://amzn.to/3OGoEYs

A wide pan helps moisture evaporate faster. Less steam = better texture.

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Step 4: Add the Cream

Pour in the heavy cream and stir.

Let it simmer gently for about 5 minutes.

The cream will thicken slightly as it reduces. Keep the heat medium-low. Don’t boil aggressively.

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Step 5: Add Parmesan and Finish

Turn heat to low.

Add freshly grated Parmesan gradually while stirring constantly.

The sauce will thicken into a creamy Alfredo coating.

Add salt, pepper, and a tiny pinch of nutmeg if you like depth.

Taste. Adjust. Smile.

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Why This Recipe Beats Regular Alfredo (IMO)

Classic fettuccine Alfredo tastes amazing. But it also hits like a brick.

This version:

• Feels lighter
• Keeps carbs lower
• Still tastes indulgent
• Satisfies creamy cravings

You get that garlic butter Alfredo flavor without feeling weighed down.

Ever eaten a giant bowl of pasta and needed a nap? Yeah. This doesn’t do that.

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Pro Tips for Perfect Creamy Cabbage Alfredo

1. Don’t Overcrowd the Pan

Crowded cabbage steams instead of sautéing.

Use a wide pan so moisture evaporates quickly.

2. Control the Heat

High heat can break cream sauces.

Keep it medium-low once you add dairy.

3. Add Cheese Off High Heat

High heat makes cheese clump.

Turn the burner low before adding Parmesan.

4. Taste Before Adding More Salt

Parmesan adds saltiness.

Always taste first.

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Add-Ins That Actually Work

You can customize this cabbage Alfredo easily.

Try adding:

• Grilled chicken
• Crispy bacon bits
• Sautéed mushrooms
• Shrimp
• Red pepper flakes

I once added leftover rotisserie chicken and called it dinner. Zero regrets.

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How to Store and Reheat

Store leftovers in an airtight container for up to 3 days.

Reheat gently over low heat.

Add a splash of cream or milk while reheating to loosen the sauce.

Microwaving works, but stir halfway through.

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Common Mistakes That Ruin Cabbage Alfredo

Let’s save you some frustration.

❌ Cutting cabbage too thick
❌ Boiling the cream
❌ Using pre-shredded cheese
❌ Skipping seasoning

Each one affects texture and flavor more than you think.

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Is This Recipe Keto-Friendly?

Yes.

Cabbage is low in carbs. Heavy cream and cheese fit keto macros.

If you want even thicker sauce, reduce cream longer instead of adding flour.

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What It Tastes Like (Honestly)

Creamy. Garlicky. Buttery.

The cabbage absorbs the Alfredo sauce like pasta would. It feels indulgent without being heavy.

You don’t taste “diet food.”

You taste comfort.

And honestly? That surprised me the most.