Ingredients
Scale
- 1 medium head of green cabbage (about 2 pounds)
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup cooked beef bacon bits (optional for crunch)
- Fresh parsley for garnish
Instructions
- Remove the outer leaves of the cabbage. Cut the cabbage in half and remove the hard core. Slice the cabbage into thin ribbons, about 1/4 inch wide.
- Melt the butter in a large skillet or deep pan over medium heat.
- Add the cabbage ribbons to the pan. Sauté for 8 to 10 minutes, stirring occasionally, until the cabbage is tender and starts to turn slightly brown at the edges.
- Push the cabbage to the sides of the pan and add the minced garlic to the center. Cook for 1 minute until you smell the garlic.
- Pour the heavy cream into the pan. Stir it into the cabbage and bring the liquid to a gentle simmer.
- Turn the heat to low. Sprinkle the Parmesan cheese over the mixture. Stir constantly until the cheese melts and the sauce becomes thick and creamy.
- Stir in the salt, black pepper, and nutmeg.
- If using, fold in the cooked beef bacon bits for a smoky flavor and extra texture.
- Taste and add more salt if needed. Remove from heat immediately.
- Garnish with fresh parsley and serve warm in shallow bowls.
- Cook Time: less than twenty minutes