Creamy Cabbage Alfredo
This creamy cabbage Alfredo is rich, cosy and made entirely in one pan. Tender ribbons of sautéed cabbage are coated in a silky Alfredo sauce and finished with crispy bacon (optional) for a comforting dinner that feels indulgent without needing pasta.
It’s simple, budget-friendly and surprisingly satisfying. And if you prefer a dairy-free version, you can easily swap in a vegan Alfredo sauce.
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Cabbage Alfredo? Hear Me Out
I know. Cabbage Alfredo sounds like one of those internet food trends you’re not sure you can trust.
It reminds me a little of the spiralised zucchini phase years ago. Slightly suspicious… until you actually try it.
But here’s the thing: when cabbage is cooked slowly in a wide pan, it becomes incredibly soft, silky and slightly sweet. It loses that raw crunch and turns almost noodle-like in texture.
Add a creamy Alfredo sauce, and suddenly it makes sense.
This isn’t trying to replace pasta completely. It’s just a different kind of comfort food — lighter, a little unexpected and surprisingly satisfying.
If you love creamy, cosy dinners but want something a bit different (or just have a head of cabbage to use up), this is absolutely worth trying.
Why You’ll Love This Creamy Cabbage Alfredo
- One-pan dinner
- Ready in about 30 minutes
- Naturally lower in carbs (no pasta needed)
- Budget-friendly ingredients
- Easy to make vegetarian or vegan
- Great way to use up a whole head of cabbage
When cooked slowly, cabbage becomes soft, silky and slightly sweet. The perfect base for a creamy Alfredo-style sauce.
Alfredo Sauce Options (Vegan or Classic)
This recipe includes a creamy cashew-based Alfredo sauce, but you can easily substitute:
- Store-bought Alfredo sauce (quickest)
- Homemade traditional Alfredo (cream + parmesan)
- Cashew-based vegan Alfredo (recipe below)
Use about 2½–3 cups of sauce total.
Homemade Vegan Alfredo Sauce (Creamy Cashew Version)
If you’d prefer a dairy-free option, this creamy cashew Alfredo works beautifully here. It’s the same sauce I use in my vegan pasta Alfredo, and it’s incredibly smooth, rich and surprisingly close to the classic version.
The key is blending it until completely silky — no graininess, no chunks — just a velvety sauce that coats the cabbage perfectly.
What You’ll Need
- 1½ cups (210g) raw cashews, soaked until softened
- 1½ cups (360ml) unsweetened plant-based milk
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 tablespoon miso paste (optional, but adds depth)
- 2 garlic cloves
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
How to Make It
Add everything to a high-speed blender and blend until completely smooth and creamy. This may take 1–2 minutes depending on your blender.
If the sauce feels too thick, add a splash of plant milk to loosen it. If it tastes flat, add an extra pinch of salt or nutritional yeast.
Use this sauce exactly as you would traditional Alfredo — you’ll need about 2½ to 3 cups for the cabbage.
How to Make It Vegan (This Is the Version I Make)
I’m vegan, so this is actually the version I cook at home — and it’s just as rich and satisfying as the classic one.
To make this cabbage Alfredo fully plant-based:
- Use vegan butter
- Skip the bacon or swap it for plant-based bacon
- Use the cashew Alfredo sauce recipe above
For the bacon, I used This Isn’t Bacon Lardons here in the UK, which crisps up beautifully and adds that smoky, salty contrast.
If you’re in the US, brands like Lightlife, Sweet Earth, or even simple smoky tempeh strips work well. You can also sauté finely chopped mushrooms with a splash of soy sauce and smoked paprika for a budget-friendly option.
The creamy cashew sauce coats the cabbage just like traditional Alfredo, so you’re not missing out on that indulgent texture.
Tips for Success
- Use a wide skillet so moisture can evaporate properly.
- Cook the cabbage fully — undercooked cabbage makes the sauce watery.
- Blend vegan sauce until silky smooth to avoid graininess.
- Taste at the end — cabbage absorbs salt as it cooks.
Serving Suggestions
- Serve as-is for a low-carb meal
- Toss with fettuccine for a cabbage Alfredo pasta hybrid
- Spoon over gnocchi
- Top with fresh parsley and cracked pepper
Storage & Meal Prep
In the refrigerator:
Store in an airtight container for up to 4 days. Reheat gently on the stove. Add a splash of milk if thickened.
To freeze:
Vegan version freezes better than dairy Alfredo. You can keep it in the freezer up to 2 months.
Cabbage Alfredo FAQs
Yes! Since it replaces pasta with cabbage, it’s naturally lower in carbohydrates.
Absolutely. Use your favourite traditional Alfredo sauce.
Surprisingly, no. When cooked slowly, it becomes mild, slightly sweet and buttery.
Yes, it reheats well and makes great leftovers.
Creamy Cabbage Alfredo (With Vegan Option)
Ingredients
- 1 small white cabbage, shredded
- 4 oz (100 g) diced bacon or pancetta, optional
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 ½ – 3 cups (600 ml) Alfredo sauce, see notes below for vegan version
- Salt and black pepper, to taste
Instructions
- Remove tough outer leaves from cabbage. Cut in half, remove core, and shred.
- In a large skillet over medium heat, cook bacon until crisp. Remove and set aside.
- Add butter to the pan if needed. Add cabbage and a pinch of salt. Cook 12–15 minutes, stirring regularly, until very soft and reduced.
- Stir in garlic and cook 30–60 seconds.
- Add Alfredo sauce and simmer 3–5 minutes until thickened.
- Return bacon to pan (if using). Adjust seasoning and serve warm.
Notes
Vegan Cashew Alfredo Sauce
Ingredients- 1½ cups (210g) soaked cashews
- 1½ cups (360ml) unsweetened plant-based milk
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 tablespoon miso paste (optional)
- 2 cloves garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
