Creamy Alfredo meets tender baked cabbage for a weeknight-friendly, cheesy bake that tastes way fancier than it is.
Cabbage is one of those humble ingredients that can feel a little uninspiring until you give it the right job. This recipe is that job. Baked Cabbage Alfredo is a cozy casserole-style dish where wedges of cabbage roast until sweet and silky, then get tucked under a garlicky Parmesan cream sauce and a bubbly blanket of mozzarella. It’s the kind of dinner that solves the “I have a head of cabbage… now what?” problem without turning into another slaw.
If you’ve ever had cabbage roasted at high heat, you know the magic: the edges caramelize, the center turns buttery-tender, and the flavor shifts from sharp to mellow and slightly sweet. Alfredo sauce loves that sweetness. The sauce clings to the folds, soaking in like it was meant to be there, and the bake finishes everything into one scoopable, comforting pan.
This feels a little like the spirit of an Italian American baked pasta, but with cabbage standing in for noodles. That makes it naturally lower in carbs than traditional Alfredo dishes, and it’s a fantastic way to get a veggie-forward main that still scratches the creamy, cheesy itch.
Why you’ll love it
- Big comfort-food vibes with minimal prep
- Uses simple, affordable ingredients
- Naturally gluten-free if you skip flour or use cornstarch
- Cabbage turns sweet and tender in the oven
- Great as a main or a side for chicken, sausage, or fish
Ingredients
Cabbage
- 1 large green cabbage (about 2 to 2.5 lb / 900 g to 1.1 kg), cut into 8 wedges, core mostly intact
- 2 tbsp olive oil (30 ml)
- 1 tsp kosher salt (5 g)
- 1/2 tsp black pepper
Alfredo sauce
- 3 tbsp unsalted butter (42 g)
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream (360 ml)
- 1/2 cup whole milk (120 ml)
- 1 cup finely grated Parmesan (about 3 oz / 85 g)
- 1/2 tsp Italian seasoning (optional)
- Pinch of nutmeg (optional, but lovely)
- 1 to 2 tbsp cream cheese (optional, 15 to 30 g, for extra silkiness)
Topping
- 1 1/2 cups shredded mozzarella (about 6 oz / 170 g)
- 1/4 cup chopped parsley (optional)
- Red pepper flakes (optional)
💡 Shopping tip: Grab a wedge of Parmesan and grate it yourself. Pre-shredded Parmesan often doesn’t melt as smoothly, and this sauce really benefits from the real deal.
Step-by-Step Instructions
- Heat the oven: Preheat to 425°F (220°C). Lightly grease a 9×13 inch baking dish (23×33 cm).
- Prep the cabbage: Cut cabbage into 8 wedges. Brush or rub with olive oil, then season with salt and pepper.
- Roast the cabbage: Arrange wedges in the dish in a single layer. Roast 20 minutes until the edges start browning and the cabbage looks slightly softened.
- Make the Alfredo: While cabbage roasts, melt butter in a saucepan over medium heat. Add garlic and cook 1 minute until fragrant.
- Simmer the cream: Add heavy cream and milk. Bring to a gentle simmer and cook 4 to 6 minutes, stirring, until slightly thickened.
- Finish the sauce: Reduce heat to low. Whisk in Parmesan a handful at a time until melted and smooth. Stir in Italian seasoning, nutmeg, and cream cheese if using. Taste and adjust salt and pepper.
- Sauce it up: Pull the cabbage from the oven. Pour Alfredo sauce evenly over the wedges, nudging sauce into the folds.
- Add cheese: Sprinkle mozzarella over the top.
- Bake: Return to oven and bake 15 to 18 minutes, until bubbly and browned in spots.
- Rest and serve: Let sit 5 minutes, then top with parsley and red pepper flakes if you like.
💡 Tip: If your sauce looks grainy, the heat is usually too high. Keep it at a low simmer and add Parmesan gradually off the boil for the smoothest Alfredo.
Variations & Substitutions
- Lighter swap: Use half-and-half instead of heavy cream, and add 1 tsp cornstarch mixed with 1 tbsp water to help it thicken.
- Protein add-in: Tuck in 2 cups (about 300 g) shredded rotisserie chicken or 8 oz (225 g) cooked crumbled sausage before the final bake.
Make-Ahead, Storage & Reheating
- Make-ahead: Roast cabbage and make sauce up to 2 days ahead. Store separately, assemble and bake when ready.
- Storage: Refrigerate leftovers 3 to 4 days in an airtight container.
- Freezing: Not ideal; cream sauces can separate, but you can freeze up to 1 month if needed. Thaw overnight in the fridge.
- Reheat: Oven at 350°F (175°C) for 15 to 20 minutes until hot, or microwave in 60-second bursts, stirring sauce on the plate if it separates.
Nutritional Info (Estimated, per serving)
- Calories: ~430
- Protein: ~16 g
- Carbs: ~14 g
- Fat: ~35 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Garlic bread or crusty bread for sauce-mopping
- Simple arugula salad with lemon and olive oil
- Roasted chicken thighs or crispy baked chicken cutlets
- Pan-seared salmon or shrimp for a “fancy but easy” dinner
- Extra Parmesan, cracked pepper, or toasted breadcrumbs on top
- A squeeze of lemon to brighten the richness
Recipe FAQs
Can I use red cabbage?
You can, but the color will tint the sauce and the flavor is a bit earthier. Green cabbage stays sweeter and more classic here.
Do I have to roast the cabbage first?
Roasting first is worth it. It drives off water, adds caramelized flavor, and prevents a watery Alfredo bake.
How do I keep it from getting watery?
Use high heat for the first roast, don’t overcrowd the dish, and make sure the sauce is slightly thick before pouring it over.
Can I make it gluten-free?
It’s naturally gluten-free as written, as long as your cheeses and seasonings are gluten-free. No flour needed.
What if I don’t have heavy cream?
Use half-and-half plus a cornstarch slurry, or use whole milk with 2 to 3 tbsp (30 to 45 g) cream cheese to help the sauce stay creamy.
Is this spicy?
Not unless you add red pepper flakes. Keep it mild, or add a pinch for gentle heat.
Final Notes
This Baked Cabbage Alfredo is one of those recipes that makes you feel like you pulled off something special with almost no effort. The oven does the heavy lifting, and the result is tender, sweet roasted cabbage wrapped in a rich, garlicky Parmesan sauce with that golden, bubbly top that everyone fights over.
If you try it, I’d love to hear how you served it and whether you kept it simple or added chicken, sausage, or extra veggies. Drop a comment with your twist, and if this recipe saved a lonely cabbage from languishing in the crisper drawer, share it with a friend who needs a new weeknight comfort meal.
