My First Taste of Cabbage Alfredo
I tried this dish at my niece’s house last fall. She called it “cabbage alfredo.” I was so surprised. The cabbage was soft and sweet from roasting.
It tasted rich and cozy, just like regular pasta. But it felt lighter in my stomach. I still laugh at that first bite. My mind was happily tricked.
Why Roasted Cabbage Works
Roasting is magic for veggies. It makes them sweet and tender. For this cabbage alfredo recipe, thin strips roast perfectly.
They become your cabbage noodles. The edges get a little crispy. Doesn’t that smell amazing? This is a wonderful low carb pasta alternative. That matters because you can enjoy a creamy dinner and still feel good after.
How to Make Your Cabbage Noodles
Do not be afraid of the whole cabbage. Find its stem and cut right through it. This helps everything hold together while you slice.
Slice it into long, thin strips. Toss them with oil and simple spices. Then let the oven do its work. *Fun fact: Roasting cabbage brings out a natural, nutty sugar you don’t taste when it’s raw.*
The Trendy, Healthy Twist
This is one of those 2026 food trends I really love. It turns simple healthy cabbage recipes into a full meal. Using cabbage cuts so many carbs.
That is the second “why this matters.” You get to eat a big, satisfying bowl. But it’s mostly made of a humble vegetable. Have you tried any Pinterest food trends 2026 yet? I’d love to hear which ones!
Bringing It All Together
While your roasted cabbage pasta base cooks, prepare the chicken. Jerk seasoning gives it a warm, gentle kick. It pairs so well with the creamy sauce.
You can use a store-bought keto alfredo sauce or make your own. Then just layer it all in a bowl. The final dish is beautiful. What is your favorite cozy sauce to put over veggies? Tell me in the comments.
Your Turn to Try
Now you know how to make cabbage alfredo. It is simpler than it sounds. The hardest part is waiting for it to roast.
Will you try this cabbage alfredo soon? If you do, will you use chicken or try something else? Share a picture of your bowl with me. I always love to see your kitchen creations.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Cabbage | 1 head | |
| Extra-virgin olive oil | 2 tbsp, divided | Divided use |
| Garlic powder | 1 tsp | |
| Salt | ¼ tsp | |
| Fresh ground pepper | ¼ tsp (plus more for topping) | Optional extra for serving |
| Alfredo sauce | 1 cup | Store-bought or homemade |
| Boneless, skinless chicken breasts | 2 | |
| Jamaican Jerk seasoning | 2 tsp |
Instructions
Step 1: First, heat your oven to 425 degrees. While it warms, slice your cabbage in half. Cut right through the tough stem. This is the start of your healthy cabbage recipes adventure. Doesn’t that smell amazing already?
Step 2: Now, slice each half into long, thin strips. These are your cabbage noodles! Chop off the stem end last. (Leaving the stem on while slicing makes everything hold together. It’s my hard-learned tip!) This low carb pasta alternative is so clever.
Step 3: Toss your cabbage noodles with oil, garlic powder, salt, and pepper. Spread them on baking sheets. Roast for about 20 minutes. You want them tender with some crispy, charred bits. This roasted cabbage pasta is a 2026 food trend for a reason!
Step 4: As the cabbage roasts, pat your chicken dry. Season it well with jerk seasoning. Cook it in a hot pan until golden. Let it rest before slicing. Warm your keto alfredo sauce gently. Which part are you most excited to try? Share below!
Step 5: Time to build your bowl! Divide the roasted cabbage into bowls. Top with the creamy alfredo sauce and sliced chicken. A little fresh pepper on top is perfect. This cabbage alfredo recipe is a cozy, happy meal. I still laugh at how much my grandkids loved it.
Creative Twists
Swap in shrimp instead of chicken for a faster cook.
Add a sprinkle of crispy bacon bits on top for salty crunch.
Mix in sun-dried tomatoes with the sauce for a sweet, tangy kick.
Which one would you try first? Comment below!
Serving & Pairing Ideas
Serve this cabbage alfredo with a simple green salad. A warm, crusty breadstick is nice for dipping. You could also add a spoonful of spicy pepper relish on the side. It makes this Pinterest food trends 2026 dish pop! Which would you choose tonight?
Making It Last: Fridge, Freezer, and Reheating Tips
Let’s talk about storing your creamy cabbage alfredo. This dish is best fresh. But leftovers are a gift to your future self. Store the roasted cabbage, sauce, and chicken separately if you can. Keep them in airtight containers in the fridge for up to three days.
I remember my first time. I mixed everything together before storing. The cabbage got a bit too soft. Now I know better. To reheat, warm the cabbage and chicken in a pan. Add the sauce at the very end. This keeps your cabbage noodles from getting mushy.
Batch cooking matters. It turns a busy night into a simple dinner. You can roast two cabbages at once. Just cool one completely and freeze it flat on a tray. Then bag it up. You’ll have a low carb pasta alternative ready in minutes. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Kitchen Hiccups
We all face little problems in the kitchen. Here are three easy fixes. First, soggy cabbage. Make sure your baking sheets are not crowded. The cabbage needs space to roast, not steam. This gives you perfect crispy edges.
Second, bland food. Taste as you go. I once forgot to season my chicken. What a bland surprise. Seasoning each layer builds flavor. Third, a broken sauce. If your keto alfredo sauce looks thin, let it simmer. It will thicken up nicely.
Fixing these issues matters. It makes you a more confident cook. It also makes your food taste so much better. Good flavor comes from paying attention to small details. Which of these problems have you run into before?
Your Quick Questions, Answered
What is the best way to cook cabbage for pasta?
Roasting is the best way. It brings out a sweet, nutty flavor. Slice your cabbage into thin strips for cabbage noodles. Toss them with oil, salt, and pepper. Bake at 425°F for about 20 minutes. You want it tender with some crispy, charred bits. This method keeps it from getting watery and makes a great base for your cabbage alfredo.
Can you add vegetables to Alfredo sauce?
Yes, you absolutely can. It is a wonderful way to add more nutrition. Try blending steamed cauliflower right into the sauce for a creamy texture. You can also stir in spinach or sun-dried tomatoes at the end. This makes your alfredo sauce richer and more interesting. It is a simple trick for creating healthy cabbage recipes the whole family will love.
How do you make a lighter Alfredo sauce?
Use milk or half-and-half instead of all heavy cream. Thicken it with a little flour or cornstarch. Another great option is to use pureed white beans or cauliflower. They create a creamy, satisfying texture with fewer calories. This is a perfect tip for a lighter keto alfredo sauce. It lets you enjoy your roasted cabbage pasta without feeling too heavy.
What protein goes well with cabbage Alfredo pasta?
Chicken is a classic choice, like in our recipe. Shrimp or scallops cook quickly and taste delicious. For a vegetarian option, try chickpeas or white beans. They add great texture and protein. Tofu or tempeh are also good. Any simple, seasoned protein pairs well. It turns your cabbage alfredo recipe into a complete and filling meal for any night.
Can you make Alfredo sauce without heavy cream?
You can make a lovely sauce without heavy cream. Use whole milk and thicken it with butter and Parmesan cheese. For a dairy-free version, blend soaked cashews with water and nutritional yeast. Another idea is to use pureed silken tofu. These swaps still give you a creamy, dreamy sauce. It is a key part of learning how to make cabbage alfredo your own way.
How do you keep cabbage from getting soggy in pasta?
The secret is to avoid boiling it. Roast your cabbage noodles instead. High heat removes moisture and adds flavor. Also, do not mix the cabbage with the sauce until you are ready to serve. If you have leftovers, store them separately. This keeps your low carb pasta alternative perfectly textured every single time you enjoy it.
*Fun fact: Using cabbage cuts the carbs by about 90% compared to regular pasta!* Which tip will you try first?
From My Kitchen to Yours
I hope you love this roasted cabbage pasta. It is such a cozy, new way to eat your veggies. This is one of those 2026 food trends I think will stick around. It is simply too good and too easy not to.
I would love to hear about your kitchen adventures. Tell me all about it. Have you tried this recipe? Did your family enjoy these cabbage noodles? Please share your story or any clever twists you added in the comments below. Your ideas inspire me every day.
Happy cooking!
—Grace Hollander.
Creamy Cabbage Fettuccine Alfredo
Description
A low-carb twist on a classic, featuring roasted cabbage ‘noodles’ topped with creamy Alfredo sauce and jerk-seasoned chicken.
Ingredients
Instructions
- Preheat the oven to 425 degrees F.
- Find the stem of the cabbage and slice it in half, cutting through the stem. Slice lengthwise into thin strips, then chop off the stem at the end. (The stem will help hold everything together, so it’s easier to cut into strips.)
- Spread cabbage onto two baking sheets, tossing with olive oil, garlic powder, salt and pepper.
- Bake for 18 to 20 minutes. The cabbage should be tender and slightly translucent, with some charred bits.
- As the cabbage roasts, warm the alfredo sauce and prepare the chicken. Pat the chicken dry with paper towels and season both sides with jerk seasoning.
- Warm a sauté pan over medium heat. Drizzle with olive oil, and once sizzling, add chicken. Cook each side until golden brown and cooked through, about 4 to 6 minutes per side.
- Remove chicken from heat and let rest for 5 minutes before slicing into bite-sized pieces.
- Divide the roasted cabbage into bowls. Top with alfredo sauce and sliced chicken. Top with a little freshly ground pepper, if desired, and serve.
Notes
- Using cabbage in place of traditional, wheat-based pasta will make the dish lower in carbs and calories (5.8 grams of carbs vs. 55.4 and 25 calories per 100-gram serving, compared to 277, per USDA data).