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 (plus more to taste)
- 1/2 teaspoon cracked black pepper
- 1/4 teaspoon ground nutmeg (optional)
- Fresh parsley, chopped for garnish
Instructions
- Start by preparing the cabbage. Remove any wilted outer leaves. Cut the cabbage in half and remove the tough core. Slice the cabbage into thin strips, about 1/4 inch wide, to look like long noodles.
- Place a large skillet or wok over medium heat and add the butter.
- Once the butter is melted and bubbling, add the minced garlic. Sauté the garlic for about 1 minute until it is fragrant, but do not let it brown.
- Add the shredded cabbage to the skillet. Toss it well to coat it in the garlic butter.
- Cook the cabbage for 8 to 10 minutes, stirring occasionally. You want the cabbage to be tender and slightly translucent, but not mushy.
- Pour the heavy cream over the cabbage. Stir in the salt, black pepper, and nutmeg.
- Let the cream simmer for 2 to 3 minutes until it starts to thicken slightly.
- Turn the heat down to low. Sprinkle the grated Parmesan cheese over the cabbage and stir constantly until the cheese melts into a smooth, creamy sauce.
- Taste and add more salt or pepper if needed.
- Remove from heat and garnish with fresh parsley. Serve immediately while hot.
- Cook Time: 20 minutes