Step 1: Prepare the Cabbage. Remove any tough outer leaves from a medium head of green cabbage. Quarter the cabbage, then carefully slice out the tough core. Thinly slice the cabbage into fine ribbons, about 1/4-inch thick. This ensures it cooks quickly and evenly.
Step 2: Sauté the Cabbage. In a large skillet or Dutch oven over medium heat, melt 2 tablespoons of unsalted butter. Add the thinly sliced cabbage and season lightly with salt and freshly ground black pepper. Sauté, stirring occasionally, for 8-10 minutes, or until the cabbage has softened significantly and turned tender-crisp. You want it cooked through but still with a slight bite. Remove the cabbage from the skillet and set aside.
Step 3: Start the Alfredo Sauce. In the same skillet, melt the remaining 2 tablespoons of unsalted butter over medium-low heat. Add the minced garlic and cook for about 1 minute until fragrant. Be careful not to brown the garlic, as it can turn bitter.
Step 4: Create the Creamy Base. Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring constantly. Let it simmer for 2-3 minutes, allowing it to thicken slightly. Reduce the heat to low.
Step 5: Incorporate the Cheese. Gradually add the freshly grated Parmesan cheese to the cream mixture, whisking continuously until the cheese has melted completely and the sauce is smooth and luxurious. Season with a pinch of nutmeg, and adjust salt and pepper to taste. If the sauce seems too thick, you can add a splash of milk or a bit of reserved pasta water (if using pasta) to thin it to your desired consistency.
Step 6: Combine and Serve. Return the cooked cabbage to the skillet with the Alfredo sauce. Toss gently to coat all the cabbage ribbons evenly in the rich sauce. Serve immediately.
Step 7: Garnish. Garnish with a sprinkle of fresh parsley or additional grated Parmesan cheese, if desired. Enjoy your homemade cabbage alfredo!