Cabbage Pasta with High-Protein Alfredo Sauce

Ingredients

• 1 cabeza Green cabbage (Cut into long, noodle-like strips; use one whole head.)
• Avocado oil (A small amount, enough to coat the cabbage; estimated amount: 1 tbsp.)
• Salt (To taste, for seasoning the cabbage and sauce.)
• Black pepper (To taste.)
• 16 oz Full-fat cottage cheese (Made with whole milk.)
• Butter (Softened; estimated amount: 2 tbsp.)
• Grated Parmesan cheese (Estimated amount: 1/2 cup; adjust to taste.)
• Milk (A splash, approximately 2 tbsp; add only as needed to make blending easier.)
• Garlic powder (To taste; estimated amount: 1 tsp.)
• Onion powder (To taste; estimated amount: 1 tsp.)
• Grilled chicken breast (Optional; the creator added it when serving. Estimated amount: 1 lb cooked chicken breast, sliced.)
• Red pepper flakes (Optional, for finishing.)

Steps

1. 1

   Preheat the oven to 425 °F (220 °C). Prepare a baking sheet; you can line it with parchment paper for easier cleanup.

2. 2

   Remove any damaged outer leaves from the cabbage. Place it cut-side down and slice it lengthwise into long, relatively thick, noodle-like strips. They do not need to be uniform in size.

3. 3

   Place the cabbage strips on the baking sheet. Drizzle them with a little avocado oil and season with salt and pepper.

4. 4

   Gently massage the cabbage with your hands to distribute the oil and seasonings over the entire surface.

5. 5

   Roast the cabbage at 425 °F (220 °C) for approximately 20 minutes, until tender and lightly browned at the edges. It should retain enough structure to be tossed like pasta.

6. 6

   While the cabbage roasts, place the cottage cheese, softened butter, grated Parmesan, a splash of milk, garlic powder, onion powder, salt, and pepper in a blender.

7. 7

   Blend until completely smooth and creamy. Stop the blender and scrape down the sides if necessary; add a little more milk only if the mixture is too thick.

8. 8

   If including chicken, cook or reheat the grilled chicken breast until it reaches 165 °F (74 °C) in the center, then slice it.

9. 9

   When the cabbage is tender, transfer it to a large skillet or place it back on the hot baking sheet. Add the Alfredo sauce and gently toss until all the strips are coated.

10. 10

    Heat the mixture until the sauce is hot, without bringing it to a boil. If using chicken, stir it in or place it on top when serving.

11. 11

    Finish with red pepper flakes and serve immediately, while the cabbage retains its texture and the sauce is creamy.

Notes

The amounts of oil, butter, Parmesan, milk, and seasonings were not specified in the source; practical estimates are provided, but they should be adjusted to taste. The original recipe presents the chicken and red pepper flakes as finishing additions. For a thinner sauce, add the milk gradually.

Nutrition per serving

• main course
• low-carb
• high-protein
• gluten-free
• baked
• healthy meal
• easy dinner
• with chicken