Ingredients
Scale
- 1 medium head of green cabbage, cored and sliced into thin ¼-inch ribbons
- 1 tbsp olive oil
- ½ medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup low-fat cottage cheese (2%)
- 3 tbsp grated Parmesan cheese (plus more for serving)
- ½ tsp garlic powder
- ¼ tsp sea salt
- ¼ tsp freshly cracked black pepper
- A pinch of freshly grated nutmeg
- 3–4 tbsp hot low-sodium vegetable or chicken bone broth
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add sliced onion and garlic, sautéing for 2–3 minutes until fragrant.
- Add cabbage ribbons, toss to coat. Sauté, stirring occasionally, for 10–12 minutes until tender and golden-brown.
- Meanwhile, add cottage cheese, Parmesan, garlic powder, salt, pepper, and nutmeg to a blender. Blend on high until velvety. If too thick, add hot broth 1 tablespoon at a time until smooth and pourable.
- Turn off the heat completely and move the skillet away from the burner.
- Pour the blended sauce over the warm cabbage. Use tongs to gently toss, allowing residual heat to warm the sauce without curdling.
- Transfer to bowls, top with extra black pepper and Parmesan, and serve immediately.
Notes
- Turn off heat completely before adding sauce to prevent curdling.
- Serve immediately for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing, Blending
- Cuisine: Italian-American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 220
- Sugar: 5g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 10mg