Uploaded March 2026 | Updated September 2026, 2 hours ago
Check out my website: daveskitchenmarket.com
Everyone online is making melting cabbage, but I wanted to take it further and turn it into something that feels like an indulgent Italian comfort food dish. In this video I roast cabbage until it becomes buttery, tender, and caramelized, then smother it in a rich homemade Alfredo sauce. The result is a surprisingly satisfying keto dish that delivers all the creamy comfort of a pasta dinner without the carbs.
If you're trying to lose weight or stay low carb but still want meals that actually feel indulgent, this one is worth trying.
Keto Melting Cabbage Alfredo
Ingredients
For the Cabbage
1 large green cabbage (about 2.5–3 lb)
4 tbsp unsalted butter, melted
2 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
1 tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
¼ tsp red pepper flakes (optional)
Alfredo Sauce
2 tbsp butter
1 tbsp jarred minced garlic (jarlic)
1½ cups heavy cream
1 cup freshly grated Parmesan cheese
½ cup shredded mozzarella
¼ tsp black pepper
¼ tsp salt (adjust to taste)
⅛ tsp nutmeg (optional)
Instructions
1. Roast the cabbage
Preheat oven to 425°F.
Remove outer cabbage leaves and cut the cabbage into 1½–2 inch thick wedges, keeping the core intact so the wedges hold together.
Place wedges on a parchment-lined baking sheet.
Mix together:
melted butter
olive oil
salt
pepper
garlic powder
onion powder
smoked paprika
red pepper flakes
Brush generously over both sides of the cabbage.
Roast 20 minutes.
Flip the wedges and roast another 15–20 minutes until the cabbage is deeply golden and very tender.
Total roasting time: 35–40 minutes.
2. Make the Alfredo sauce
About 5 minutes before the cabbage finishes roasting, start the sauce.
Melt butter in a skillet over medium heat.
Add jarred garlic and cook 45–60 seconds until fragrant.
Add heavy cream and simmer 3–4 minutes until slightly thickened.
Reduce heat to low and add:
Parmesan
mozzarella
black pepper
nutmeg
Stir continuously until the cheese melts and the sauce becomes smooth and creamy.
3. Assemble
Transfer roasted cabbage wedges to a serving plate.
Spoon the Alfredo sauce generously over the cabbage so it flows between the layers.
Top with extra Parmesan if desired and serve immediately.
Macros (per serving)
Servings: 4
Calories: 420
Fat: 36 g
Protein: 12 g
Total Carbs: 9 g
Fiber: 4 g
Net Carbs: ~5 g
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
Check out my website: daveskitchenmarket.com
Everyone online is making melting cabbage, but I wanted to take it further and turn it into something that feels like an indulgent Italian comfort food dish. In this video I roast cabbage until it becomes buttery, tender, and caramelized, then smother it in a rich homemade Alfredo sauce. The result is a surprisingly satisfying keto dish that delivers all the creamy comfort of a pasta dinner without the carbs.
If you're trying to lose weight or stay low carb but still want meals that actually feel indulgent, this one is worth trying.
Keto Melting Cabbage Alfredo
Ingredients
For the Cabbage
1 large green cabbage (about 2.5–3 lb)
4 tbsp unsalted butter, melted
2 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
1 tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
¼ tsp red pepper flakes (optional)
Alfredo Sauce
2 tbsp butter
1 tbsp jarred minced garlic (jarlic)
1½ cups heavy cream
1 cup freshly grated Parmesan cheese
½ cup shredded mozzarella
¼ tsp black pepper
¼ tsp salt (adjust to taste)
⅛ tsp nutmeg (optional)
Instructions
1. Roast the cabbage
Preheat oven to 425°F.
Remove outer cabbage leaves and cut the cabbage into 1½–2 inch thick wedges, keeping the core intact so the wedges hold together.
Place wedges on a parchment-lined baking sheet.
Mix together:
melted butter
olive oil
salt
pepper
garlic powder
onion powder
smoked paprika
red pepper flakes
Brush generously over both sides of the cabbage.
Roast 20 minutes.
Flip the wedges and roast another 15–20 minutes until the cabbage is deeply golden and very tender.
Total roasting time: 35–40 minutes.
2. Make the Alfredo sauce
About 5 minutes before the cabbage finishes roasting, start the sauce.
Melt butter in a skillet over medium heat.
Add jarred garlic and cook 45–60 seconds until fragrant.
Add heavy cream and simmer 3–4 minutes until slightly thickened.
Reduce heat to low and add:
Parmesan
mozzarella
black pepper
nutmeg
Stir continuously until the cheese melts and the sauce becomes smooth and creamy.
3. Assemble
Transfer roasted cabbage wedges to a serving plate.
Spoon the Alfredo sauce generously over the cabbage so it flows between the layers.
Top with extra Parmesan if desired and serve immediately.
Macros (per serving)
Servings: 4
Calories: 420
Fat: 36 g
Protein: 12 g
Total Carbs: 9 g
Fiber: 4 g
Net Carbs: ~5 g
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
