Cabbage Alfredo with Cottage Cheese
Cottage cheese cabbage Alfredo coats tender cabbage ribbons in a blended garlic-Parmesan sauce without heavy cream or pasta. Cooking away the vegetable moisture before adding the dairy gives a coating rather than a thin pool at the bottom of the bowl.
Equipment
- 1 Wide skillet with lid and blender
Ingredients
- 1 1/2 lb green cabbage 680 g; core removed, cut into broad ribbons
- 1 tbsp olive oil
- 1/4 cup water 60 ml; for steaming
- 1 cup plain cottage cheese 225 g
- 1/2 cup milk 120 ml
- 1/3 cup finely grated Parmesan 30 g
- 1 small garlic clove
- 1/4 tsp fine salt plus more to taste
- 1/4 tsp black pepper
Instructions
- Remove the cabbage core and cut leaves into broad ribbons about 1/2 inch wide. Heat oil in a wide skillet over medium heat, add cabbage and salt, and toss for 3 minutes.
- Add water and cover. Cook 6–8 minutes, tossing once, until the cabbage is tender enough to bend easily. Uncover and cook 3–5 minutes more until no puddle remains in the pan.
- Blend cottage cheese, milk, Parmesan, garlic and pepper until completely smooth. Check the blender sides for remaining curds and blend again if needed.
- Reduce the skillet to very low heat or turn it off. Fold the blended sauce into the hot cabbage. Warm gently only until hot; do not boil. Taste and adjust salt. Serve immediately.
Notes
Cooking and cooling times are estimates. Use the written texture and temperature cues. AI illustrations are not photographs from a kitchen test. No verified nutrition totals or ratings are claimed.