Cabbage Alfredo Oven at Matthew Fisken blog

Cabbage Alfredo Oven. Shred the cabbage into thin strips. Here's a new kind of veggie noodle! Shredded cabbage replaces pasta in a luscious dish that blew our tasters' minds. 2 heaping tablespoons minced garlic. If you prefer a finer texture, you can chop it further. Stir in the cabbage a handful at a time with a pinch of salt, letting each addition cook for about 30 seconds until wilted before adding the next handful. 1 stick (1/2 cup) butter. Saute the onions until they soften and change color. Preheat your oven to 400°f (200°c). Heat the olive oil and red pepper flakes in your largest skillet or a large dutch oven. 1 pint (2 cups) heavy cream. Preheat your oven to 350℉. In a dutch oven over high heat, saute the onions in the olive oil for 5 minutes until they begin to color, then add the garlic and continue sauteing until golden brown. Shred the cabbage into thin strips. Preheat your oven to 400°f (200°c).

Keto Fettuccine Alfredo with Sausage and Cabbage Noodles
from www.lowcarbnomad.com

1 large head of cabbage, shredded. Shred the cabbage into thin strips. Preheat your oven to 350℉. Add the cabbage, stirring well to coat in the oil. If you prefer a finer texture, you can chop it further. 2 heaping tablespoons minced garlic. Preheat your oven to 400°f (200°c). Heat the olive oil and red pepper flakes in your largest skillet or a large dutch oven. If you prefer a finer texture, you can chop it further. 1 stick (1/2 cup) butter.

Keto Fettuccine Alfredo with Sausage and Cabbage Noodles

Cabbage Alfredo Oven Preheat your oven to 400°f (200°c). Preheat your oven to 400°f (200°c). Heat the olive oil and red pepper flakes in your largest skillet or a large dutch oven. If you prefer a finer texture, you can chop it further. 2 heaping tablespoons minced garlic. Shred the cabbage into thin strips. Preheat your oven to 400°f (200°c). 1 large head of cabbage, shredded. 1 stick (1/2 cup) butter. Adjust the heat to medium high and continue to cook until the cabbage is crisp tender. Stir in the cabbage a handful at a time with a pinch of salt, letting each addition cook for about 30 seconds until wilted before adding the next handful. 1 pint (2 cups) heavy cream. If you prefer a finer texture, you can chop it further. In a dutch oven over high heat, saute the onions in the olive oil for 5 minutes until they begin to color, then add the garlic and continue sauteing until golden brown. Add the cabbage, stirring well to coat in the oil. Shred the cabbage into thin strips.

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