15-Min Cabbage and Sausage Alfredo Skillet for Keto Bliss

Let me tell you about my new favorite weeknight lifesaver—this Cabbage and Sausage Alfredo Skillet! When I first tried going keto, I missed my creamy pasta dishes something fierce. Then I discovered this magical combo that gives me all the rich, comforting flavors I craved without any of the carbs. The best part? It comes together in one pan in under 30 minutes.

I’ll never forget the first time I made this. My husband—who swore he “hated cabbage”—went back for thirds! The trick is getting that perfect balance between the savory sausage, tender cabbage, and that luscious Alfredo sauce that coats every bite. It’s become our go-to when we want something indulgent but still keto-friendly. Trust me, even your pickiest eaters won’t believe this delicious meal is low-carb!

Why You’ll Love This Cabbage and Sausage Alfredo Skillet

Oh my goodness, where do I even begin? This skillet dish has become my absolute obsession, and here’s why you’re going to adore it too:

• Weeknight superhero: It’s ready in under 30 minutes – I’m talking real food on the table before the hangry monster attacks!
• One-pan wonder: Less dishes means more time for… well, anything but washing up. My kind of cooking!
• Keto magic: All that creamy Alfredo goodness without the carb guilt. My pants still fit, and that’s saying something.
• Flavor explosion: The way the crispy sausage, sweet cabbage, and rich sauce come together? Absolute perfection.
• Budget friendly: Cabbage is practically free (okay, not really, but close!), and the whole dish costs less than takeout.

Seriously, this recipe checks all the boxes. Even my cabbage-skeptical friends beg me to make it!

Ingredients for Cabbage and Sausage Alfredo Skillet

Okay, let’s gather our simple but mighty ingredients! Here’s what you’ll need to make this dreamy skillet happen:

• 1 lb Italian sausage – sliced into coins (I use hot for extra kick, but mild works too!)
• 4 cups cabbage – shredded (about half a medium head – don’t stress over exact measurements)
• 1/2 cup heavy cream – the good stuff, none of that half-and-half business
• 1/2 cup grated Parmesan – freshly grated melts so much better than the pre-shredded kind
• 2 cloves garlic – minced (or more if you’re like me and believe there’s no such thing as too much garlic)
• 1 tbsp olive oil – just enough to get things sizzling
• Salt and pepper – to taste (I’m generous with both)

See? Nothing fancy, just real ingredients that work magic together. Now let’s get cooking!

How to Make Cabbage and Sausage Alfredo Skillet

Alright, let’s turn these simple ingredients into something magical! Trust me, it’s easier than you think, and the smell alone will have your family hovering in the kitchen. Here’s exactly how I make it:

Step 1: Cook the Sausage

First things first – grab your favorite large skillet (I use my trusty 12-inch cast iron) and heat that olive oil over medium heat. Now, here’s my little secret: don’t crowd the pan! Drop in those beautiful sausage coins in a single layer and let them get nice and golden brown – about 3-4 minutes per side. You’ll know they’re ready when they develop that irresistible crispy edge. If you’re in a real hurry, precooked sausage works too – just give it a quick warm-through for about 2 minutes.

Step 2: Sauté Cabbage and Garlic

Now the fun begins! Push your sausage to one side and toss in that gorgeous shredded cabbage and minced garlic. Oh, that sizzle! Stir everything together and watch as the cabbage starts to wilt – this is when the magic happens. I like to cook it for about 5-7 minutes, stirring occasionally, until it’s tender but still has a bit of crunch. Pro tip: if things look dry, add a splash of water or broth to help the cabbage along.

Next comes the best part – pour in that luxurious heavy cream and sprinkle in the Parmesan. Give everything a good stir and let it bubble away for another 2-3 minutes until the sauce thickens slightly and coats every delicious morsel. Taste and season with salt and pepper – I always go heavy on the black pepper because it cuts through the richness perfectly.

That’s it! Serve it up hot and watch those plates get cleaned in record time. Trust me, you’ll be making this one on repeat! For more delicious recipes, check out my Pinterest.

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