Ingredients
Cabbage Alfredo Ingredients
- 600 g (1.32 lb) white cabbage, entire small head
- 100 g (3.53 oz) pancetta, diced
- 40 g (3 tablespoons) unsalted butter
- 2 cloves garlic, finely sliced
- 250 ml (1 cup) double cream (heavy cream)
- 50 g (½ cup) Parmesan, finely grated (plus extra to serve)
- A pinch of nutmeg
- Black pepper, to taste
- Salt, to taste
Instructions
- Prepare the cabbage: Remove any tough outer leaves from the cabbage. Cut it in half and remove the core. Then shred the cabbage into thin ribbons. Precision isn’t critical – thin strips work best for even cooking.
- Cook the pancetta: Heat a large, wide pan over medium heat. Add the diced pancetta and cook until golden and the fat has rendered out. Use a slotted spoon to remove the cooked pancetta and set it aside, leaving the rendered fat in the pan.
- Sauté the cabbage: Add the unsalted butter to the pan with the pancetta fat. Then add the shredded cabbage along with a small pinch of salt. Cook gently for about 12-15 minutes, stirring regularly, until the cabbage is very soft, glossy, and has reduced in volume by more than half.
- Add garlic and spices: Stir in the finely sliced garlic and cook for 30 to 60 seconds until fragrant. Sprinkle in a generous pinch of nutmeg and plenty of black pepper to enhance the flavor.
- Simmer with cream: Pour in the double cream and bring the mixture to a gentle simmer. Let it cook for 3-5 minutes to allow the sauce to thicken slightly.
- Incorporate Parmesan: Gradually stir in half of the grated Parmesan cheese, melting it into the sauce until smooth and creamy.
- Finish with pancetta: Return the cooked pancetta to the pan and stir it through the sauce and cabbage. Taste and adjust seasoning carefully, keeping in mind that the Parmesan and pancetta already add saltiness.
- Serve: Serve the Cabbage Alfredo immediately with the remaining Parmesan sprinkled on top. It works beautifully as a side dish, a main served with sourdough bread, or tossed through freshly cooked pasta for a hearty meal.
Notes
- Use a large, wide pan for even cooking and easier stirring.
- Adjust salt cautiously as pancetta and Parmesan contribute significant saltiness.
- For a lighter version, substitute double cream with half-and-half, but sauce will be less rich.
- To make this gluten-free, ensure pancetta and Parmesan are gluten-free (typically they are).
- Leftover Cabbage Alfredo reheats well on the stovetop or in a microwave. Add a splash of cream if it thickens too much.
- This dish pairs well with sourdough bread or pasta like fettuccine or penne.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian-inspired
