Alfredo Cabbage

As a side dish to Steak Diane, my wife made another Emeril recipe for Alfredo Cabbage. It was super tasty. We thought if we were to make it again we would use regular cabbage because it is less expensive.

Emeril’s Creamy Cabbage Alfredo

2 T unsalted butter

2 ¾ lb Napa cabbage, finely sliced (12 cups)

¾ c peeled and finely sliced or grated carrots

1 c heavy cream

½ c grated Parmigiano-Reggiano cheese

¾ tsp. salt

¼ tsp. freshly ground black pepper

Melt the butter in a large skillet of sauté pan over high heat. Add the cabbage and carrots and cook, stirring, until the cabbage is wilted (about 25 minutes.)

Drain in a colander, return to the pan and place over medium-high heat. Add the remaining ingredients and cook until the mixture is thick, stirring occasionally (about 5 minutes.

Serve immediately.