When you’re craving fettucine alfredo but you don’t want to destroy your low carb diet, try making Cab-oodles with Alfredo sauce (a.k.a., cabbage noodles alfredo). The sauce is rich and dreamy with all the decadent creamy goodness of traditional alfredo sauce. But you make the sauce with cottage cheese for a secretly healthier, high protein version that nobody will guess isn’t the real deal.
Serve as a beautifully simple main course. Or as a side with your favorite main dish. But you can also make a super stellar main course by adding to it. Cook up some chicken, chop and stir into the sauce for a great chicken alfredo. Shrimp or scallops would be fabulous too. Toss some bell pepper strips into the cab-oodles as you cook them for color and a hint of sweet. Spice it up with some cajun seasoning. Maybe throw some mushrooms or broccoli florets in too? Let your imagination run wild and feel free to play with this recipe.
Naturally, the cottage cheese alfredo sauce goes great on noodles as well. So if you’re not into cabbage noodles, you can certainly substitute fettucine. Plus you can use this rich, dreamy sauce on pizza, or drizzled over chicken, fish or seafood.
The alfredo sauce is inspired by 40 Aprons, but actually adapted from my own alfredo sauce recipe that I have made a thousand times. Sadly, I have yet to blog it! My kids always gobble up the pretty noodles before I can take pictures. This cottage cheese version is just as good as the original. In fact, I’ve secretly served it to my kids without telling them about the cottage cheese and they could not tell the difference. They are super picky and can usually detect if mom switched up the recipe on them. It really is THAT good. The trick, of course, is to blend that cottage cheese until it’s smooth. Then let it melt into the sauce along with the Parmesan. I’m almost drooling just thinking about it.
Don’t worry if you or some of your eaters are not into cottage cheese. I assure you nobody will be able to tell it’s there. However, if you want a healthier alfredo sauce that doesn’t involve cottage cheese, you can always use my cauli-alfredo sauce.
Print
Cabbage Noodles with Cottage Cheese Alfredo
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: About 4 servings 1x
Description
Rich, decadent cottage cheese alfredo sauce with sauteed shredded cabbage “noodles” makes a luscious low carb, gluten free meal that is great on its own, but super customizable too. Makes a great side too!
Ingredients
For the cottage cheese alfredo sauce:
- 1 1/4 cups cottage cheese
- 1/2 cup milk
- 2 Tablespoons butter
- 2 cloves garlic, peeled and finely chopped
- 1/2 teaspoon Italian seasoning
- 3/4 cup finely shredded Parmesan cheese
- 2 teaspoons cornstarch
- Salt & freshly ground pepper, to taste
For the cabbage “noodles”:
- 1 Tablespoon butter
- 1 1/2 heads of cabbage, shredded
- 3 sweet onions, peeled & thinly sliced
- Trader Joe’s 21 Seasoning Salute (or your favorite no-salt seasoning), to taste
- Bacon salt (recipe here – or use plain salt) & freshly ground pepper, to taste
- For garnish: chopped fresh parsley leaves (or a bit of dried parsley)
Instructions
- To make the sauce: Blend the cottage cheese and milk in a small food processor or smoothie-sized blender cup until smooth. In a medium sauce over medium heat, melt the butter, then add the garlic and saute briefly, until it’s fragrant.
- Stir in the blended cottage cheese mixture and Italian seasoning. Cook for 5 minutes or so, then stir in the shredded Parmesan cheese and stir until melted. Reduce heat to medium low.
- Mix the cornstarch with a little bit of milk until it’s fully dissolved, then slowly add to the sauce mixture, stirring until the sauce is thickened. Add salt (if needed) and freshly ground pepper to taste. Reduce heat to low just to keep the sauce warm while you make the cabbage “noodles”.
- In a large frying or saute pan, melt the butter, then add the onions and saute until soft and translucent. Stir in the shredded cabbage and cook until they are tender, sprinkling with the seasoning, salt & pepper until it is to your liking. Keep in mind you want to go light on the salt because the sauce has salt already.
- Add sauce to your liking to coat the “noodles”. Serve hot, sprinkled with a bit of chopped parsley for garnish. Enjoy!
Notes
If you have leftover sauce, use it on pizzas or roasted vegetables, or drizzle over fish, chicken, pork, etc.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2023, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
