# What You'll Need:
→ Pasta and Vegetables
01 - 12 ounces fettuccine
02 - about 4 1/2 cups finely shredded green cabbage (about 1/2 medium)
03 - 2 tablespoons unsalted butter
04 - 2 cloves garlic, minced
→ Alfredo Sauce
05 - 1 cup heavy cream
06 - 1 cup freshly grated Parmesan cheese
07 - 1/4 cup cream cheese, softened
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - pinch freshly grated nutmeg (optional)
→ Garnish
11 - 2 tablespoons chopped fresh parsley
12 - additional grated Parmesan, for serving
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil and cook the fettuccine until al dente according to package directions. Reserve 1/2 cup of the cooking water, then drain the pasta and set aside.
02 - Heat a large deep skillet over medium heat and melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant, taking care not to brown it.
03 - Add the shredded cabbage to the skillet and cook, stirring frequently, until the cabbage wilts and begins to caramelize, about 6 to 8 minutes.
04 - Reduce the heat to low and pour in the heavy cream. Add the softened cream cheese and stir continuously 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 and becomes cohesive.
06 - Add the drained fettuccine to the skillet and toss thoroughly to coat. If the sauce is too thick, loosen it with the reserved pasta water a splash at a time until you reach the desired consistency.
07 - Adjust seasoning to taste, transfer to warmed bowls, and finish with chopped parsley and extra grated Parmesan. Serve immediately.
