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Char-seared Cabbage Alfredo with creamy Parmigiano-Reggiano and a dusting of aromatic nutmeg.

Creamy Cabbage Alfredo With Italian Sausage

Rebecca Blumer
A velvety, Keto-friendly comfort meal where tender roasted cabbage ribbons stand in for fettuccine, tossed in a rich Alfredo sauce with savory Italian sausage and a hint of smoky char.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian-American
Servings 6 servings
Calories 785 kcal

Equipment

  • 9x13-inch baking dish
  • Skillet
  • Knife

Ingredients
 

  • 1 medium head of cabbage
  • 1 medium yellow onion
  • 4 cloves garlic minced
  • 1/4 cup salted butter
  • 2 tablespoons salted butter
  • 16 oz full-fat cream cheese
  • 1/2 cup full-fat sour cream
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 large lemon Juice from
  • 1 cup parmesan cheese shredded
  • 1 pound Italian sausage links
  • 2 tablespoons fresh parsley chopped

Instructions
 

Prep the Cabbage Noodles

  • Preheat your oven to 400 degrees Fahrenheit to ensure a proper roast rather than steaming.
  • Slice the cabbage into long ribbons roughly 1/4-inch thick to resemble fettuccine. Discard the thick core and any tough stems.
  • Spread the cabbage ribbons evenly into a 9x13-inch baking dish, allowing enough room for the moisture to evaporate.

Build the Creamy Base

  • Thinly slice the onion and add it to the dish along with the minced garlic, tossing lightly to combine.
  • Cut 1/4 cup of butter into small pats and dot them over the cabbage. Cube the cream cheese and scatter it across the top.
  • Dollop the sour cream around the dish and pour the heavy whipping cream over the mixture so the dairy can mingle during roasting.
  • Season everything evenly with salt, pepper, and garlic powder, focusing on the edges where browning occurs.

Roast and Finish

  • Bake for 35 to 40 minutes. Look for tender cabbage and golden-brown edges to ensure the Maillard reaction has developed deep flavor.
  • While the cabbage roasts, melt 2 tablespoons of butter in a skillet over medium heat. Brown the sausage links for 15 to 20 minutes. Rest for a moment, then slice each link into 6 pieces.
  • Remove the baking dish from the oven. Stir thoroughly to melt the cream cheese into a smooth sauce. Add the lemon juice and shredded parmesan, stirring until the sauce is glossy and coats the cabbage.
  • Stir in the sliced sausage and return the dish to the oven for a final 10 minutes until the cheese is bubbly.
  • Garnish with freshly chopped parsley and serve immediately while the Alfredo sauce is at its silkiest.

Notes

Pro Tip: Ensure you slice the cabbage uniformly. This helps the "noodles" cook at the same rate and prevents some pieces from becoming soggy while others stay raw.
Substitution Tip: For a higher-protein version, replace the sour cream with cottage cheese that has been blended until completely silky.
Storage Tip: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of heavy cream to bring the emulsion back together.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 785kcalCarbohydrates: 12gProtein: 32gFat: 68gSaturated Fat: 38gCholesterol: 185mgSodium: 1120mgPotassium: 560mgFiber: 4gSugar: 6gVitamin A: 22IUVitamin C: 48mgCalcium: 310mgIron: 3.2mg
Keyword Cabbage Alfredo, Fettuccine substitute, keto-friendly, Low-Carb
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