Cabbage and Sausage Alfredo Skillet Dinner

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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 among all the different types of cabbage. It cooks perfectly tender and has a mellow flavor that doesn’t interfere with the Alfredo sauce. It’s 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.  

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. Plus, frozen cabbage holds up really well when thawing if you do it correctly.

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

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