Ingredients:

  • 1 medium head green cabbage (approx. 2 lbs / 900g), cored and sliced into 1/2-inch ribbons
  • 6 tbsp unsalted butter, divided (30g for searing, 60g for sauce)
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 cup heavy cream (240ml)
  • 1.5 cups freshly grated Parmesan cheese (150g)
  • 3 cloves fresh garlic, minced
  • 1 pinch ground nutmeg
  • 1/4 tsp cracked black pepper

Instructions:

  1. Core the head and slice into 1/2 inch wide ribbons until you have a pile of noodles.
  2. Melt 30g of butter over medium high heat until it starts to foam and sizzle.
  3. Add cabbage, garlic powder, and sea salt. Note: Salt helps break down the cabbage cell walls faster.
  4. Cook for 8-10 minutes, tossing occasionally, until edges are golden and slightly translucent. Remove cabbage from the pan and set aside.
  5. In the same pan, melt the remaining 60g of butter over medium heat.
  6. Add minced garlic and cook for 1 minute until fragrant but not browned.
  7. Pour in heavy cream and nutmeg. Note: Nutmeg provides a subtle earthy depth to the dairy.
  8. Whisk in Parmesan slowly until the sauce is velvety and clings to the whisk.
  9. Return the cabbage to the pan and toss until every ribbon is coated in white gold.
  10. Add cracked black pepper and serve immediately while the sauce is still glossy.