Healthy Cabbage Alfredo with Cottage Cheese Sauce
Tender cabbage ribbons replace fettuccine in this creamy, low-carb Alfredo made with a high-protein blended cottage cheese sauce. Ready in 25 minutes.
Ingredients
- 1 medium green cabbage about 2 lb / 900 g, cored and sliced into ½-inch ribbons
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic minced
- 1 cup low-fat (2%) cottage cheese 225 g
- ½ cup milk 120 ml, 2% or unsweetened almond milk
- ½ cup Parmesan 40 g, freshly grated, plus extra for serving
- ¼ tsp ground nutmeg
- salt and black pepper to taste
- fresh parsley chopped, for serving
- 12 oz cooked chicken breast optional, sliced (340 g)
Instructions
- Make the sauce: add the cottage cheese, milk, Parmesan and nutmeg to a blender. Blend for 30–60 seconds until completely smooth.
- Cook the cabbage: heat the olive oil in a large, deep skillet over medium-high heat. Add the cabbage and a pinch of salt and cook for 8–10 minutes, tossing often, until tender and lightly golden at the edges.
- Lower the heat to medium. Push the cabbage aside, melt the butter and cook the garlic for 1 minute until fragrant, then toss everything together.
- Turn the heat to low and pour in the sauce. Stir gently for 2–3 minutes until hot and creamy. Keep the heat low so the cottage cheese stays smooth.
- Stir in the chicken if using, season with salt and pepper, and top with parsley and extra Parmesan.
Notes
Blend the sauce until completely smooth and never let it boil, or the cottage cheese can turn grainy. With chicken, each serving is about 355 calories and 39 g protein. Nutrition values are estimates.