# Components:
→ Vegetables
01 - 1 medium green cabbage, cored and sliced into 1/2-inch strips
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Alfredo Sauce
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons all-purpose flour
06 - 1 1/2 cups whole milk
07 - 1/2 cup heavy cream
08 - 2/3 cup freshly grated Parmesan cheese
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - Pinch ground nutmeg
→ Topping
12 - 3/4 cup panko breadcrumbs
13 - 1/2 cup grated mozzarella cheese
14 - 2 tablespoons olive oil
15 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Preheat the oven to 400°F. Grease a 9x13-inch baking dish with butter or non-stick spray.
02 - Bring a large pot of salted water to a boil. Add sliced cabbage and cook for 4 to 5 minutes, until just tender. Drain thoroughly and set aside.
03 - In a large skillet over medium heat, melt the butter. Add chopped onion and sauté for 3 to 4 minutes until softened. Stir in minced garlic and cook for 1 minute.
04 - Sprinkle flour over the onion mixture and stir constantly for 1 minute to form a roux. Slowly whisk in milk and heavy cream, continuing to stir until the sauce thickens, about 3 to 4 minutes.
05 - Remove skillet from heat. Add Parmesan cheese, salt, black pepper, and nutmeg. Stir until the sauce is smooth and cheese is fully melted.
06 - Fold the blanched cabbage into the Alfredo sauce, ensuring each strand is well coated.
07 - Evenly distribute the cabbage and sauce mixture into the prepared baking dish, smoothing the top with a spatula.
08 - In a small bowl, combine panko breadcrumbs, grated mozzarella cheese, and olive oil. Stir to combine, then sprinkle evenly over the casserole.
09 - Bake in the preheated oven for 25 to 30 minutes, until the top is bubbling and golden brown.
10 - Allow the bake to rest for 10 minutes before serving. Garnish with chopped fresh parsley if desired.
