Cabbage Alfredo with Mushrooms

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Here's a new kind of veggie noodle! Shredded cabbage replaces pasta in a luscious dish that blew our tasters' minds. Enjoy it as a gluten-free dish, or serve with crusty bread.

Cabbage Alfredo with Mushrooms
Photo: Jacob Fox
Hands On Time:
20 mins
Total Time:
42 mins
Servings:
4
Yield:
6 cups

Ingredients

  • ½ cup butter, divided

  • 12 cups thinly sliced green cabbage (2 1/2 pounds)

  • 8 ounces cremini mushrooms, sliced

  • 3 cloves garlic, minced

  • ¾ teaspoon salt

  • ½ teaspoon black pepper

  • 1 cup heavy cream

  • 1 cup shredded Parmesan cheese

  • Chopped fresh parsley

  • Shaved Parmesan cheese

Directions

  1. In a Dutch oven, melt 1/4 cup of the butter over medium. Add cabbage; cover and cook, stirring occasionally, 7 minutes. Stir in mushrooms, garlic, salt, and pepper. Cover and cook, stirring occasionally, 5 minutes.

  2. Uncover; cook until tender and any excess liquid evaporates, about 5 minutes. Transfer to a bowl. Melt the remaining 1/4 cup butter in the Dutch oven. Add cream; cook over medium, stirring occasionally, until sauce starts to thicken, about 5 minutes. Add Parmesan cheese, stirring until thick and smooth. Return vegetables to pan; stir to coat and heat through. Serve topped with parsley and Parmesan.

Nutrition Facts (per serving)

587 Calories
52g Fat
18g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 587
% Daily Value *
Total Fat 52g 67%
Saturated Fat 33g 165%
Cholesterol 150mg 50%
Sodium 1119mg 49%
Total Carbohydrate 18g 7%
Total Sugars 10g
Protein 16g
Vitamin C 79mg 396%
Calcium 473mg 36%
Iron 2mg 9%
Potassium 712mg 15%
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