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Cabbage Alfredo with Parmesan Crust

A rich, creamy slice of Cabbage Alfredo with Parmesan Crust, featuring a deeply browned, cheesy top.
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A baked casserole featuring tender cabbage smothered in creamy Alfredo sauce and topped with a crispy baked Parmesan crust.

Ingredients

Scale
  • 1 medium head green cabbage, thinly sliced
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup grated Parmesan cheese, divided
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • Pinch of nutmeg

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease an 8×8 inch baking dish.
  2. Toss the sliced cabbage with olive oil in a large bowl. Spread the cabbage evenly in the prepared baking dish.
  3. Bake the cabbage for 15 minutes to soften it slightly and remove excess moisture. Remove from the oven.
  4. While the cabbage bakes, prepare the sauce. Melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally. Reduce the heat to low.
  6. Stir in 3/4 cup of the grated Parmesan cheese, pepper, salt, and nutmeg. Continue stirring until the cheese melts and the sauce thickens slightly, about 3 to 5 minutes. Do not boil.
  7. Pour the Alfredo sauce evenly over the partially baked cabbage in the baking dish. Gently toss to coat the cabbage.
  8. In a small bowl, mix the remaining 1/4 cup of Parmesan cheese with 1 tablespoon of melted butter (optional, for extra crispness). Sprinkle this mixture evenly over the top of the cabbage and sauce.
  9. Return the dish to the oven and bake for an additional 15 to 20 minutes, or until the sauce is bubbly and the Parmesan crust is golden brown and crisp.
  10. Let the casserole rest for 5 minutes before serving.

Notes

  • Slicing the cabbage thinly helps it cook evenly and absorb the sauce better.
  • Baking the cabbage first helps prevent the final dish from becoming watery.
  • Use fresh grated Parmesan for the best melting and crust texture.

Nutrition

Find it online: https://sundayflavor.com/cabbage-alfredo-with-parmesan-crust-recipe/