Description
Make a rich, creamy pasta sauce using cabbage as the base for a healthier, vegetable-forward alternative to traditional Alfredo sauce.
Ingredients
Scale
- 1 small head green cabbage, roughly chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Pinch of nutmeg
Instructions
- Place the chopped cabbage in a large pot and cover with water. Bring to a boil and cook until very tender, about 10 to 15 minutes. Drain the cabbage well, pressing out excess water.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Do not let the garlic brown.
- Transfer the cooked cabbage, sautéed garlic, vegetable broth, heavy cream, Parmesan cheese (or nutritional yeast), salt, pepper, and nutmeg to a high-speed blender.
- Blend on high until the sauce is completely smooth and creamy. This may take 1 to 2 minutes, stopping to scrape down the sides if needed.
- Pour the blended sauce back into the skillet. Heat gently over low heat, stirring constantly, until the sauce is warmed through and thickens slightly. Do not boil.
- Toss immediately with your favorite cooked pasta. Add more broth or cream if the sauce becomes too thick.
Notes
- For a lower-carb version, use a small amount of cauliflower in addition to the cabbage when blending.
- If you prefer a slightly textured sauce, pulse the ingredients in the blender instead of blending until completely smooth.
- Taste the sauce before adding salt; Parmesan cheese adds significant saltiness.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup sauce
- Calories: 280
- Sugar: 5
- Sodium: 450
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 4
- Protein: 10
- Cholesterol: 65