Keto Chicken Alfredo Cabbage Bake

Ingredients

Base:

• 1 medium head green cabbage (chopped)
• 2 cups cooked chicken (shredded or cubed)
• 1 tbsp olive oil or butter
• Salt and black pepper to taste

Alfredo sauce:

• 2 tbsp butter
• 3 cloves garlic (minced)
• 1½ cups heavy cream
• 1 cup grated Parmesan cheese
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp nutmeg (optional)

Topping:

• 1 to 1½ cups shredded mozzarella cheese
• ¼ cup Parmesan cheese

Step 1: Prepare the cabbage

1. Bring a large pot of salted water to a boil.
2. Add chopped cabbage and cook for 5–7 minutes until slightly tender.
3. Drain thoroughly and pat dry to remove excess moisture.

Alternative: sauté cabbage in butter instead of boiling for more flavor.

Step 2: Prepare the chicken

• Use pre-cooked chicken or cook fresh:
  • Season with salt and pepper
  • Cook in a pan until done
  • Shred or cube

Step 3: Make the Alfredo sauce

1. Melt butter in a pan over medium heat.
2. Add garlic and cook for 30–60 seconds.
3. Pour in heavy cream and simmer for 3–5 minutes.
4. Add Parmesan cheese gradually while stirring.
5. Season with salt, pepper, and nutmeg.
6. Cook until the sauce thickens enough to coat a spoon.

Step 4: Assemble

1. Preheat oven to 180°C (350°F).
2. In a large bowl, mix cabbage, chicken, and Alfredo sauce.
3. Transfer mixture into a greased baking dish.
4. Top with mozzarella and extra Parmesan.

Step 5: Bake

• Bake for 20–25 minutes until hot and golden on top.
• Optional: broil for 2–3 minutes for a crisp top.

Serving

Let it rest for 5–10 minutes before serving.

Approximate nutrition (per serving, 6 servings)

• Calories: 400–450
• Fat: 30–35 g
• Protein: 25–30 g
• Net carbs: 5–7 g