Cabbage Alfredo Is 2026’s Answer to the 2016 Zoodle Craze

This dish had a more modest rise, climbing 45 percent year over year. It was a TikTok darling, inspiring dozens of video tutorials largely aimed at the keto and low-carb community. Essentially, cabbage is cut into strips and sauteed or—more often—roasted until tender, then tossed in alfredo sauce and often served with tempeh bacon, sausage or grilled chicken for a boost of protein.

But how healthy is it? And does it taste any good? I needed to find out, so I got to researching—and cooking.

I went with the cabbage-roasting method, which calls for tossing strips of cabbage in olive oil and your seasonings of choice (I used a little garlic powder, salt and pepper), spreading it out on a parchment-lined baking sheet and roasting for 20 minutes at 425 degrees F.

At first, I was surprised so many recipes called for using one and a half to two whole cabbages. That seemed like so much cabbage! But it really wilts down as it cooks. I’ve found one cabbage makes a hearty base for two people, with a little left over.

I also opted for a traditional alfredo sauce recipe, though next time, I might try this cauliflower hack for even more of a veggie boost.

I definitely recommend roasting the cabbage, letting the edges get a little charred and crispy. Despite the cabbage’s hardiness, it gets pretty floppy and flimsy—more like pasta you let cook for a minute too long (definitely not al dente). At no point will you close your eyes and think, this tastes just like pasta! I can’t even tell the difference! It’s more like the consistency of leftover salad you’re eating on day two.

But strangely, I didn’t mind it. And I guess that’s why “cabbage alfredo” is such a hit, over other sauce pairings. The cabbage doesn’t impart much, if any, flavor, and it is so mild that it needs the salty-cheesy-umami hit of the sauce to liven things up. Together, it’s surprisingly craveable, especially when topped with blackened or Jamaican Jerk-seasoned chicken, just to round things out with a little spice. (I’m a big fan of the latter.)

Go light on the alfredo sauce at first—it’s easy to overdo things and make for a meal that veers a bit too salty-soggy (and heavier than intended).

As soon as I tasted the first bite, I had one overwhelming reaction: This is a hot Chicken Caesar Salad. No, but really. The flavor was surprisingly comparable, albeit less tangy. I know that comparison sounds kind of gross, but it was strangely delicious. As someone who avoids salads on cold days, I could see this being a winter alternative. Especially with a lightened-up sauce.

• Serves: 2
• Prep Time: 10 minutes
• Cook Time: 30 to 35 minutes
• Total Time: 45 minutes

Ingredients:

• 1 head cabbage
• 2 tbsp extra-virgin olive oil, divided
• 1 tsp garlic powder
• ¼ tsp salt
• ¼ fresh ground pepper (plus more for topping alfredo, if desired)
• 1 cup Alfredo sauce (store-bought or your favorite recipe, prepared)
• 2 boneless, skinless chicken breasts
• 2 tsp Jamaican Jerk seasoning

Directions:

1. Preheat the oven to 425 degrees F. Find the stem of the cabbage and slice it in half, cutting through the stem. Slice lengthwise into thin strips, then chop off the stem at the end. (The stem will help hold everything together, so it’s easier to cut into strips.)
2. Spread onto two baking sheets, tossing the cabbage with olive oil, garlic powder, salt and pepper. Bake for 18 to 20 minutes. The cabbage should be tender and slightly translucent, with some charred bits.
3. As the cabbage roasts, warm the alfredo sauce and prepare the chicken. Pat the chicken dry with paper towels. Season both sides with jerk seasoning.
4. Warm a sauté pan over medium heat. Drizzle with olive oil, and once sizzling, add chicken and cook each side until the exterior is golden brown and the inside is no longer pink, about 4 to 6 minutes per side. Remove from heat and let rest for 5 minutes before slicing into bite-sized pieces.
5. Divide the roasted cabbage into bowls. Top with alfredo sauce and chicken. Top with a little freshly ground pepper, if desired, and serve.