Description
This easy baked cabbage alfredo is a creamy, comforting side dish that transforms simple cabbage into a luscious treat. With tender baked cabbage smothered in a rich Alfredo sauce made from heavy cream and butter, seasoned with garlic and a touch of heat, it’s perfect to serve alongside any main course.
Ingredients
Vegetables
- 1 small green cabbage, cored, sliced into thick strips, then halved
- 1 large shallot, sliced
Seasonings
- 1 tsp garlic powder
- 1/2 tsp DanO’s Spicy Seasoning (or chili powder)
- Salt and pepper, to taste
Dairy
- 8 tbsp heavy cream
- 2 tbsp salted butter, cut into 4 pieces
Instructions
- Preheat the oven. Set your oven to 350°F (175°C) to preheat, ensuring it reaches the right temperature for baking the cabbage evenly.
- Prepare the baking dish with cabbage and shallot. Transfer the sliced and halved cabbage pieces into a 9×13 inch baking dish, spreading them out evenly. Scatter the sliced shallot slices across the cabbage.
- Season the cabbage mixture. Sprinkle the garlic powder, DanO’s Spicy Seasoning (or chili powder), and salt and pepper evenly over the cabbage and shallots to infuse flavor throughout the dish.
- Add cream and butter. Pour the heavy cream evenly over the cabbage mixture, then place the pats of salted butter on top to melt and enrich the sauce during baking.
- Cover and bake. Tightly cover the baking dish with foil or a lid and bake for 45 minutes, allowing the cabbage to soften and the cream mixture to meld into a luscious sauce.
- Finish and serve. Remove the casserole from the oven, mix everything gently. Although it may look watery at first, the sauce will thicken upon stirring. Serve warm with extra freshly cracked black pepper for added flavor.
Notes
- Use DanO’s Spicy Seasoning or a mild chili powder for subtle heat; adjust to taste.
- Covering the dish while baking helps steam the cabbage tender and prevents the sauce from drying out.
- Heavy cream and butter create a rich sauce; for a lighter version, substitute half-and-half but expect less creaminess.
- Leftovers store well in the refrigerator and taste great warmed up the next day.