# What You’ll Need:
→ Pasta and vegetables
01 - 12 oz fettuccine
02 - About 14 oz (roughly 1/2 medium) green cabbage, finely shredded
03 - 2 tablespoons unsalted butter
04 - 2 garlic cloves, peeled and minced
→ Alfredo sauce
05 - 1 cup heavy cream
06 - 1 cup freshly grated Parmesan cheese
07 - 1/4 cup cream cheese, softened
08 - 1/2 teaspoon fine salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - Pinch of freshly grated nutmeg (optional)
→ Garnish
11 - 2 tablespoons chopped fresh parsley
12 - Additional grated Parmesan, for serving
# How To Make It:
01 - Bring a large pot of well-salted water to a rolling boil. Add the fettuccine and cook until al dente according to package directions. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
02 - In a large, deep skillet over medium heat, melt the butter. Add the minced garlic and cook, stirring, until fragrant, about 30 seconds—do not brown.
03 - Add the shredded cabbage to the skillet and sauté, stirring frequently, until the leaves are tender and beginning to caramelize, about 6 to 8 minutes.
04 - Reduce the heat to low and pour in the heavy cream. Add the cream cheese and stir continuously until the cream cheese melts and the mixture is smooth.
05 - Stir in the grated Parmesan, salt, pepper, and nutmeg. Simmer gently for 2 to 3 minutes, stirring, until the sauce has slightly thickened and the cheese is fully incorporated.
06 - Add the drained fettuccine to the skillet and toss to coat evenly in the sauce. If the sauce is too thick, loosen it with the reserved pasta water a splash at a time until the desired consistency is reached.
07 - Taste and adjust seasoning as needed. Divide among plates and finish with chopped parsley and extra Parmesan. Serve immediately.
