Sausage Alfredo is a quick 30-minute dinner that smothers cabbage noodles and Italian sausage with creamy Alfredo sauce. This skillet meal is incredibly delicious yet completely low-carb, gluten-free, and family-friendly.
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How to Make Sausage Alfredo with Cabbage Noodles
One of the joys of being a food blogger is trying new recipes I haven’t made before. As a result, I’m constantly adding new family-favorite meals to my personal collection. Here’s another winner!
In fact, this creamy cabbage and sausage dish might be the all-time favorite of the entire year.
It has the mouth-feel, flavor, and macros that I like best. The dish is filling and leaves me satiated for hours, plus it is easy to prep in 30 minutes or less, especially if the alfredo sauce is already made.
I can’t wait for you to try it too. This recipe won’t disappoint!
Ingredients
This recipe will be welcome in any kitchen. It’s the perfect cross of simple everyday ingredients with basic kitchen equipment and skills for a whole lotta flavor, all in harmony with keto macros, if that is important to you.
All you need are:
- A skillet
- Sharp chef’s knife
- Cutting board
- Measuring spoons and cups
- A spatula
Add one small saucepan and a spoon to the list if you plan to use my recipe and make the Alfredo sauce from scratch. Otherwise, this is a complete one-pan meal!
- Sausage: I use a mild Italian sausage, but you can substitute it with smoked sausage, kielbasa, spicy Italian sausage, or another type of your choosing.
- Butter: For frying the sausage and cabbage. Divide between the two in step one and step two. You can also use olive oil or ghee for this recipe.
- Cabbage: For me, green cabbage is the only choice. It cooks perfectly tender and has a mellow flavor that doesn’t interfere with the Alfredo sauce. Cabbage is the perfect carrier for a flavorful sauce. Six cups weigh approximately 21 ounces, so as a shortcut to chopping it all by hand, use 1½ bags of shredded cabbage. It’s best if the cabbage is ¼ to ½-inch wide because it’s more noodle-like and can carry the sauce better. However, finely shredded will still taste just as great in a pinch.
- Salt and pepper: Classic seasonings to pull the dish together.
- Parsley: Give a beautiful pop of bright green garnish and the taste of fresh herbs.
- Alfredo sauce: With butter, garlic, cream, and Parmesan cheese, what’s not to love? Follow the (super easy) homemade recipe attached to the recipe card below, or substitute it with a store-bought sauce. You’ll need 1 cup of Alfredo sauce. This dinner is easier if you have the sauce made ahead of time or use a store-bought variety. Nevertheless, a from-scratch sauce is 100% worth the effort (it’s minimal effort anyway).
This low-carb skillet meal only takes 30 minutes, even when you make the sauce from scratch.
Step-By-Step Directions
Follow these easy directions for a healthy low-carb dinner that the whole family will love.
Cook sausage
Cook the sausage links in butter until crispy and golden brown on both sides. Remove from the pan and set aside.
Cook cabbage
Shred the cabbage into long thick strips (approximately ¼ – ½ inch wide), either by hand or with a food processor. Heat the remaining butter in a large skillet. Add cabbage and saute over medium heat for 10 minutes, occasionally stirring, until all soft. Season with salt and pepper halfway through the cooking time.
Make Alfredo sauce
Prepare the sauce while the cabbage cooks (only if you are not using ready-made or store-bought). Simmer the garlic in butter in a small saucepan for 2 minutes until fragrant. Mix in cream. Slowly add the parmesan and stir continuously until it’s a thick, uniform sauce. Season with nutmeg and stir well. Remove from heat and set aside.
Mix everything together
Slice the sausage into small ¼-inch rounds. Add it back to the pan with cooked cabbage. Pour the Alfredo sauce into the pan and toss until an even coat covers the cabbage and sausage mixture.
Plate and serve warm directly from the skillet. Garnish with optional parsley.
Garnish with parsley and serve.
Once you’re ready to try more cozy and satisfying meals, give this broccoli chicken Alfredo recipe a shot. This healthy twist on a beloved pasta bake classic will have your taste buds thanking you later!
Variations and Substitutions
This cabbage and sausage Alfredo recipe is the perfect low-carb and gluten-free meal, but it’s highly adaptable to suit any taste and dietary preferences. Feel free to tweak the ingredients and make it your own! Here are some fun ideas:
- Protein substitute: Don’t like the taste of pork? Try the recipe with turkey sausage or even grilled or sautéed chicken breast for a leaner option.
- Additional veggies: Swap out cabbage for spiralized zucchini noodles for a different low-carb pasta base. Add more depth to the flavor by mixing extra vegetables like mushrooms, chopped tomato, bell peppers, and sliced green onion.
- Cheese: Make an extra stretchy cheese layer by mixing in shredded mozzarella cheese. For a deep, smoky flavor, replace Parmesan cheese with gouda. Add extra creaminess and tang to the Alfredo sauce by adding a dollop of cream cheese. The choices are endless!
- Spices: For a bit of heat, sprinkle red pepper flakes over the top before serving.
Expert Tips
- Prep the cabbage properly. Slice the cabbage thinly into noodle-like strips so it cooks quickly and evenly. Remove the core and any tough outer leaves to get the best texture for your veggie pasta dish.
- Cook the cabbage properly. Cooking the cabbage at medium heat is always best to get that slightly caramelized flavor. Sauté and stir occasionally until it reaches your desired al dente (crisp-tender) texture.
- Remove excess grease. If the sausage releases too much fat, drain it to prevent the recipe from becoming too oil. Of course, you can leave a little bit for sautéing the cabbage.
- Stretch the recipe. You can get more servings by dividing the recipe into eight portions and serving with a side salad and bread. It’s very flexible, so feel free to be creative and do what works best for you.
Storage tips for freezing
At first, I was hesitant to freeze this recipe because, generally, dairy foods don’t thaw and reheat well. However, Kitchen Substitutes says that Alfredo sauce freezes ok, so I tested this sausage and cabbage dish.
Good news – you can freeze leftovers! Follow the same process you would apply for traditional Alfredo pasta. I think this sausage Alfredo is even easier because freezing cooked cabbage isn’t as delicate as freezing noodles.
First, let the food cool completely to room temperature, then put any leftovers in an airtight container and freezer-safe container or bag. Finally, label and date the container before placing it in the freezer. The ingredients will stay fresh in the freezer for up to 3 months.
Before serving it again, thaw it in the fridge overnight and then, reheat the Alfredo cabbage over medium heat on the skillet before serving. It’s that easy!
Keto Cabbage Noodles with Sausage FAQ
Typically, sausage is a keto food. Whether pork, chicken, beef, or turkey, sausage easily fits into a keto diet because it is a high-protein, high-fat, and low-carb ingredient. However, some sausages include binding agents such as flour, cornstarch, and breadcrumbs. Read the label before purchasing to confirm you’re getting a keto option. It won’t be too hard.
sausage refers to the cooking method used to finish the sausage but doesn’t indicate anything about the ingredients. A simple review of the ingredient list will confirm if your specific sausage is keto-friendly or not. Avoid added sugar and high-carb binding agents.
Is fried cabbage keto? Absolutely, yes! Green cabbage contains less than 5 grams net carb per cut and fits nicely within the context of a keto diet. Furthermore, it’s a great noodle replacement and works in a wide variety of recipes.
More Healthy Cabbage Recipes
- Ground Beef and Cabbage Stir-Fry
- Keto Egg Roll in a Bowl
- Fried Cabbage and Sausage Skillet
- Cabbage Noodles with Ground Beef
Keto Sausage and Cabbage Alfredo
Ingredients
For the skillet
- 2 tablespoons butter divided
- 1 pound Italian sausage links
- 1 medium green cabbage approx 6 cups
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh parsley minced for garnish, optional
For the Alfredo sauce
- 2 tablespoons butter
- 2 cloves garlic minced
- â…” cup heavy cream room temperature
- 1 ½ cup Parmesan finely grated
- â…› teaspoon ground nutmeg
Instructions
- Fry the sausage links in ½ tablespoon butter until crispy and golden brown on both sides. Remove from the pan and set aside.2 tablespoons butter, 1 pound Italian sausage links
- Shed the cabbage into long thick strips, either by hand or with a food processor. Heat butter in a large skillet. Add cabbage and cook in 1½ tablespoon butter over medium heat for 10 minutes, occasionally stirring, until all soft. Season with salt and pepper halfway through the cooking time.1 medium green cabbage, ½ teaspoon salt, 2 tablespoons butter, ¼ teaspoon ground black pepper
- Prepare the sauce (if not using ready-made/store-bought) while the cabbage cooks. Simmer the garlic in butter in a small saucepan for 2 minutes until fragrant. Mix in cream. Slowly add the parmesan and stir continuously until it's a thick, uniform sauce. Season with nutmeg. Remove from heat and set aside.2 tablespoons butter, 2 cloves garlic, ⅔ cup heavy cream, 1 ½ cup Parmesan, ⅛ teaspoon ground nutmeg
- Slice the sausage into small ¼-inch rounds. Add it back to the pan with cooked cabbage. Pour the Alfredo sauce into the pan and toss until an even coat covers the cabbage and sausage.1 pound Italian sausage links
- Plate and serve warm directly from the skillet. Garnish with optional parsley.1 tablespoon fresh parsley
Notes
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
I had never added a little pinch of nutmeg before to alfredo but I feel like it really brought out the flavor of the sauce. Really delish pasta dish that I will definitely revisit. Thanks!
Yes, that nutmeg really tops it off.
I never thought I could get my family eating cabbage, but they did! This is so easy and I froze the leftovers, so looking forward to eating it again!
Thanks, Mandy. Yes, great leftovers for sure.
I love cabbage but always just eat it raw or a simple sautee – never thought to have it in an Alfredo!! So delicious!! Thanks for the idea and recipe – we loved it!!!
Thanks for your review, Ali – this is one of our family faves too.
I absolutely loved this Keto cabbage and sausage Alfredo! It was so creamy, delicious and satisfying. The combination of flavors from the sausage, cabbage and Alfredo sauce was fantastic!
Easy, delicious one-pot comfort! Jessica, this was scrumptious and will be a regular in our rotation for back-to-school weeknight dinners. Thanks for the recipe!
Yey for back to school fun! I appreciate your comments, Glenda.
I have tried many of Jessica’s skillet meals and I love them! I was excited to try this new recipe and it did not disappoint. Great way to feed my family without spending unnecessary time in the kitchen.
I’m pretty sure this is my personal #1 favorite recipe of 2022! I’m so glad you liked it too! That means a lot 🙂
So satisfying! I loved the alfredo with the cabbage, which was unexpected 🙂
Cabbage makes a great low-carb noodle replacement. It’s one of my favorites!