Name: Cabbage and Sausage Alfredo recipe
Ingredients: Italian Sausage: 1 pound (about 450g). Choose your preference: mild, sweet, or hot Italian sausage. Using bulk sausage is easiest, but you can also remove casings from links. The fennel and spices in Italian sausage are key to the flavor profile. Opting for good quality sausage with a decent fat content will render nicely and add richness to the dish. Pork sausage is traditional, but turkey or chicken Italian sausage can also work if you prefer a leaner option, though you might need to add a little extra olive oil when browning.; Green Cabbage: 1 medium head (about 2-2.5 pounds or 900-1100g). You’ll want a firm, fresh head of green cabbage. It should feel heavy for its size. This will be shredded or thinly sliced. While other cabbage varieties like Savoy could work, standard green cabbage holds up well to sautéing without becoming overly mushy and has a pleasant, mild flavor that doesn’t overpower the sauce. You’ll be surprised how much it cooks down!; Butter: 4 tablespoons (1/4 cup or 57g), preferably unsalted. Butter forms the base of the Alfredo sauce, adding richness and flavor. Using unsalted allows you to control the final saltiness of the dish, especially important since sausage and Parmesan are already salty.; Garlic: 4-6 cloves, minced. Fresh garlic is highly recommended for the best flavor. Adjust the amount based on your love for garlic! Pre-minced garlic in a jar can be used in a pinch, but the flavor is often less vibrant.; Heavy Cream: 1 ½ cups (360ml). This is crucial for a true, rich Alfredo sauce. Heavy cream (or heavy whipping cream) has a high fat content (typically 36% or more), which helps create a stable, creamy sauce that resists curdling. Substituting with half-and-half or milk will result in a much thinner sauce that lacks the classic Alfredo richness.; Parmesan Cheese: 1 cup (about 100g), freshly grated. This is non-negotiable for authentic Alfredo flavor! Use a good quality block of Parmigiano-Reggiano and grate it yourself. Pre-shredded Parmesan often contains anti-caking agents (like cellulose) that prevent it from melting smoothly into the sauce, potentially leading to a gritty texture. Grating it fresh ensures maximum flavor and meltability.; Cream Cheese (Optional but Recommended): 2 ounces (about 57g), softened. While not strictly traditional in Alfredo, a small amount of cream cheese adds extra creaminess, a subtle tang, and helps stabilize the sauce, making it less prone to breaking. Ensure it’s softened for easier incorporation.; Olive Oil: 1 tablespoon (15ml). For sautéing the cabbage, especially if your sausage isn’t very fatty.; Salt: To taste. Start with about ½ teaspoon and adjust as needed. Remember the sausage and Parmesan are salty.; Black Pepper: Freshly ground, to taste. Start with about ¼ to ½ teaspoon. Freshly ground pepper offers significantly more flavor than pre-ground.; Red Pepper Flakes (Optional): ¼ to ½ teaspoon, or to taste. If you like a little kick of heat to cut through the richness, especially if using mild sausage.; Fresh Parsley (Optional Garnish): 2 tablespoons, chopped. Adds a touch of freshness and color for serving.

Ingredients

- Italian Sausage: 1 pound (about 450g). Choose your preference: mild, sweet, or hot Italian sausage. Using bulk sausage is easiest, but you can also remove casings from links. The fennel and spices in Italian sausage are key to the flavor profile. Opting for good quality sausage with a decent fat content will render nicely and add richness to the dish. Pork sausage is traditional, but turkey or chicken Italian sausage can also work if you prefer a leaner option, though you might need to add a little extra olive oil when browning.

- Green Cabbage: 1 medium head (about 2-2.5 pounds or 900-1100g). You’ll want a firm, fresh head of green cabbage. It should feel heavy for its size. This will be shredded or thinly sliced. While other cabbage varieties like Savoy could work, standard green cabbage holds up well to sautéing without becoming overly mushy and has a pleasant, mild flavor that doesn’t overpower the sauce. You’ll be surprised how much it cooks down!

- Butter: 4 tablespoons (1/4 cup or 57g), preferably unsalted. Butter forms the base of the Alfredo sauce, adding richness and flavor. Using unsalted allows you to control the final saltiness of the dish, especially important since sausage and Parmesan are already salty.

- Garlic: 4-6 cloves, minced. Fresh garlic is highly recommended for the best flavor. Adjust the amount based on your love for garlic! Pre-minced garlic in a jar can be used in a pinch, but the flavor is often less vibrant.

- Heavy Cream: 1 ½ cups (360ml). This is crucial for a true, rich Alfredo sauce. Heavy cream (or heavy whipping cream) has a high fat content (typically 36% or more), which helps create a stable, creamy sauce that resists curdling. Substituting with half-and-half or milk will result in a much thinner sauce that lacks the classic Alfredo richness.

- Parmesan Cheese: 1 cup (about 100g), freshly grated. This is non-negotiable for authentic Alfredo flavor! Use a good quality block of Parmigiano-Reggiano and grate it yourself. Pre-shredded Parmesan often contains anti-caking agents (like cellulose) that prevent it from melting smoothly into the sauce, potentially leading to a gritty texture. Grating it fresh ensures maximum flavor and meltability.

- Cream Cheese (Optional but Recommended): 2 ounces (about 57g), softened. While not strictly traditional in Alfredo, a small amount of cream cheese adds extra creaminess, a subtle tang, and helps stabilize the sauce, making it less prone to breaking. Ensure it’s softened for easier incorporation.

- Olive Oil: 1 tablespoon (15ml). For sautéing the cabbage, especially if your sausage isn’t very fatty.

- Salt: To taste. Start with about ½ teaspoon and adjust as needed. Remember the sausage and Parmesan are salty.

- Black Pepper: Freshly ground, to taste. Start with about ¼ to ½ teaspoon. Freshly ground pepper offers significantly more flavor than pre-ground.

- Red Pepper Flakes (Optional): ¼ to ½ teaspoon, or to taste. If you like a little kick of heat to cut through the richness, especially if using mild sausage.

- Fresh Parsley (Optional Garnish): 2 tablespoons, chopped. Adds a touch of freshness and color for serving.

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Instructions

1. Prepare the Cabbage: Wash the head of cabbage. Remove any tough or wilted outer leaves. Cut the cabbage in half through the core, then cut each half into quarters. Cut out the hard core from each quarter. Thinly slice or shred the cabbage quarters. You can do this by hand with a sharp knife or use the shredding disk on a food processor for faster results. Set aside. You should have roughly 8-10 cups of shredded cabbage – it looks like a lot, but it will cook down significantly.

1. Cook the Sausage: Place a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the Italian sausage (if using links, remove casings first). Break the sausage apart with a spoon or spatula. Cook, stirring occasionally, until the sausage is completely browned and cooked through, about 8-10 minutes. Ensure you get some nice crispy brown bits for maximum flavor (Maillard reaction!).

1. Drain Excess Fat: Once the sausage is cooked, tilt the pan and use a spoon to carefully remove most of the rendered fat, leaving about 1-2 tablespoons in the pan for flavor. If your sausage was very lean, you might not need to drain much, or you might even need to add the tablespoon of olive oil now. Transfer the cooked sausage to a bowl or plate and set aside.

1. Sauté the Cabbage: Return the skillet to medium heat (add the olive oil if needed). Add the shredded cabbage to the skillet. It might seem like too much, but it will wilt down. You may need to add it in batches if your pan isn’t large enough. Season the cabbage with about ½ teaspoon of salt and ¼ teaspoon of black pepper. Cook, stirring frequently, until the cabbage is tender-crisp or softened to your liking, about 10-15 minutes. Avoid overcooking if you prefer some texture; cook longer if you want it very soft. The edges should start to get slightly browned and caramelized.

1. Prepare the Alfredo Sauce Base: Push the cooked cabbage to one side of the skillet, or temporarily remove it to the bowl with the sausage if your pan is crowded. Melt the 4 tablespoons of butter in the cleared space (or in the center) over medium heat. Once melted, add the minced garlic and optional red pepper flakes. Sauté for about 30-60 seconds until fragrant. Be very careful not to burn the garlic, as it will become bitter.

1. Build the Cream Sauce: Reduce the heat to low. Slowly pour in the heavy cream, whisking constantly as you add it to combine it with the butter and garlic. If using cream cheese, add the softened cream cheese now and whisk until it melts smoothly into the cream mixture. Let the cream mixture warm through gently for a couple of minutes, but do not let it come to a rolling boil. Gentle simmering is okay.

1. Incorporate the Parmesan: Remove the skillet from the heat temporarily. This is important to prevent the cheese from clumping or the sauce from breaking. Gradually add the freshly grated Parmesan cheese, whisking constantly until it’s fully melted and the sauce is smooth and creamy. Adding the cheese off-heat helps it incorporate seamlessly.

1. Combine Everything: Return the cooked sausage and any accumulated juices back to the skillet with the cabbage and sauce. Gently stir everything together until the cabbage and sausage are evenly coated in the creamy Alfredo sauce.

1. Simmer and Season: Place the skillet back over low heat. Let the mixture simmer gently for 2-3 minutes, allowing the flavors to meld together. Taste the sauce and adjust seasoning as needed. Add more salt, black pepper, or red pepper flakes according to your preference. If the sauce seems too thick, you can thin it slightly with a splash more heavy cream or a tablespoon or two of unsalted chicken broth or even pasta water if you had some handy (though we’re using cabbage here!). If it seems too thin, letting it simmer gently for a few more minutes can help it thicken slightly, or ensure you used enough Parmesan.

1. Serve: Once heated through and seasoned perfectly, remove the skillet from the heat. Serve the Cabbage and Sausage Alfredo immediately. Garnish with fresh chopped parsley, if desired, and an extra sprinkle of Parmesan cheese.

Nutrition

Serving Size: one normal portion
Calories: 650-800