# What You'll Need:
→ Pasta and Vegetables
01 - 12 ounces fettuccine
02 - 14 ounces (about 1/2 medium) green cabbage, finely shredded
03 - 2 tablespoons unsalted butter
04 - 2 cloves garlic, minced
→ Alfredo Sauce
05 - 1 cup heavy cream
06 - 1 cup (about 3.5 ounces) freshly grated Parmesan cheese
07 - 1/4 cup (about 2.1 ounces) cream cheese, softened
08 - 1/2 teaspoon 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 - Extra grated Parmesan, for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain and set the pasta aside.
02 - While the pasta cooks, melt the butter in a large deep skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
03 - Add the shredded cabbage to the skillet and cook, stirring frequently, until softened and beginning to caramelize, about 6 to 8 minutes.
04 - Reduce the heat to low and add the heavy cream and softened cream cheese, stirring until the cream cheese melts and the mixture becomes smooth.
05 - Stir in the grated Parmesan, salt, pepper, and nutmeg. Simmer gently for 2 to 3 minutes until the sauce slightly thickens, stirring to incorporate the cheese.
06 - Add the drained fettuccine to the skillet and toss to coat thoroughly. If the sauce is too thick, add reserved pasta water a splash at a time until the desired consistency is reached. Taste and adjust seasoning.
07 - Serve immediately, garnished with chopped parsley and extra grated Parmesan.
