Creamy Cabbage Alfredo with Mushrooms

Name: Creamy Cabbage Alfredo with Mushrooms
Prep time: 15 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 1.5 lb (680 g) green cabbage; 12 oz (340 g) cremini mushrooms; 2 tbsp (30 mL) olive oil; 2 tbsp (28 g) unsalted butter; 3 cloves garlic; 0.5 cup (120 mL) heavy cream; 1 cup finely grated (90 g) parmesan cheese; 1 tsp kosher salt; 0.5 tsp black pepper; 1 tbsp (15 mL) lemon juice; 2 tbsp chopped (8 g) fresh parsley

Tender cabbage ribbons and deeply browned mushrooms are coated in a creamy Parmesan Alfredo sauce for a satisfying vegetarian skillet dinner. Serve immediately with crusty bread or a simple green salad.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

1.5 lb (680 g) green cabbage
12 oz (340 g) cremini mushrooms
2 tbsp (30 mL) olive oil
2 tbsp (28 g) unsalted butter
3 cloves garlic
0.5 cup (120 mL) heavy cream
1 cup finely grated (90 g) parmesan cheese
1 tsp kosher salt
0.5 tsp black pepper
1 tbsp (15 mL) lemon juice
2 tbsp chopped (8 g) fresh parsley

Cooking instructions

Quarter the cabbage, remove the core, and slice it into 1/4-inch (6 mm) ribbons. Wipe the mushrooms clean and slice them. Finely chop the garlic, grate the Parmesan, and chop the parsley. (about 10 min)
Heat a wide 12-inch (30 cm) skillet over medium-high heat. Add the olive oil and mushrooms in a single layer. Cook, stirring occasionally, until the mushrooms release their moisture and become well browned, 6 to 8 minutes. Season with 1/4 teaspoon of the salt, then transfer them to a plate. (about 8 min) — Medium-high heat
Add the butter to the skillet. Add the cabbage and cook, tossing often, until it softens and the thicker ribbons are tender-crisp, 6 to 8 minutes. Do not cover the skillet or add water; continue cooking if liquid collects so the cabbage is tender but not watery. (about 8 min) — Medium heat
Stir in the garlic and cook until fragrant, about 30 seconds. Return the mushrooms to the skillet, pour in the cream, and bring it just to a gentle simmer. Cook for 1 to 2 minutes to slightly thicken. (about 2 min) — Low to medium heat
Reduce the heat to low. Add the Parmesan a handful at a time, stirring constantly until melted and smooth. Stir in the remaining salt, black pepper, and lemon juice. If the sauce is too thick, loosen it with 1 to 2 tablespoons of water; do not boil after adding the cheese. (about 3 min) — Low heat
Taste and adjust the seasoning. Finish with parsley and serve immediately. For safe dairy handling, keep the finished dish hot at 140°F (60°C) or above if holding, and refrigerate leftovers within 2 hours. (about 2 min) — 140°F (60°C) or above when holding