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authentic Baked Cabbage Alfredo

Cabbage Alfredo

This viral baked cabbage Alfredo turns a humble head of green cabbage into a silky, cheesy, low-carb showstopper. Thick wedges roast under a blanket of heavy cream and butter until they collapse into tender, sweet ribbons, then get swirled with sharp Parmesan for a sauce that clings to every leaf. It is weeknight-easy, requires no boiling, and tastes far richer than its short ingredient list suggests.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 People
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head green cabbage about 2 pounds, small to medium
  • 1 whole shallot thinly sliced
  • 4 cloves garlic thinly sliced
  • 1.5 cups heavy cream
  • 4 tbsp unsalted butter cut into pats
  • 1 cup grated Parmesan cheese freshly grated, plus more for serving
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper freshly ground
  • 0.5 tsp chili powder optional, for warmth
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 9x13 inch baking dish
  • 1 Sharp chef’s knife for cutting wedges
  • 1 aluminum foil for covering the dish
  • 1 box grater or microplane for the Parmesan

Method
 

  1. Preheat the oven to 350 F and position a rack in the middle.
  2. Peel off any wilted outer leaves from the cabbage, then stand it on its stem end and slice it in half through the core. Cut each half into 3 thick wedges, keeping the core intact so the wedges hold together.
  3. Arrange the cabbage wedges cut side down in a 9x13 inch baking dish, fitting them snugly in a single layer.
  4. Scatter the sliced shallot and garlic evenly over and between the wedges.
  5. Sprinkle the salt, black pepper, and chili powder over the top, making sure to season the exposed cabbage surfaces.
  6. Pour the heavy cream evenly over the cabbage, then dot the pats of butter across the top of the wedges.
  7. Cover the dish tightly with aluminum foil and bake for 40 minutes, until a knife slides easily through the thickest part of a wedge.
  8. Remove the foil and sprinkle 3/4 cup of the grated Parmesan over the cabbage. Return to the oven, uncovered, and bake for 10 more minutes, until the sauce is bubbling and lightly golden at the edges.
  9. Tilt the dish slightly and spoon the pooled cream sauce back over the wedges to baste them. Taste the sauce and adjust salt if needed.
  10. Let rest for 5 minutes so the sauce thickens, then shower with the remaining Parmesan and chopped parsley. Serve hot, spooning extra sauce from the dish over each wedge.

Notes

  • Choose a tight, heavy head of cabbage; loose heads release too much water and thin the sauce.
  • For a spicier version, swap chili powder for Cajun seasoning or a pinch of crushed red pepper.
  • Leftovers keep 3 days refrigerated; reheat covered at 325 F with a splash of cream to loosen the sauce.
  • Use freshly grated Parmesan from a block — pre-shredded cheese contains anti-caking agents that can make the sauce grainy.