# Components:
→ Vegetables
01 - 4 cups green cabbage, thinly sliced
02 - 1 small onion, diced
03 - 2 cloves garlic, minced
→ Pasta
04 - 10 ounces penne or rigatoni pasta
→ Sauce
05 - 2 tablespoons butter
06 - 2 tablespoons all-purpose flour
07 - 2 cups whole milk
08 - 1 cup heavy cream
09 - 1 cup grated Parmesan cheese
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon ground nutmeg, optional
→ Topping
13 - 1 cup shredded mozzarella cheese
14 - 1/4 cup grated Parmesan cheese
# Directions:
01 - Preheat oven to 375°F. Butter a large baking dish.
02 - Boil pasta in salted water until just al dente. Drain and set aside.
03 - Heat a large skillet over medium heat with a splash of olive oil. Cook onion until translucent, about 3 minutes. Add garlic and cabbage; sauté until cabbage softens and turns slightly golden, about 7 minutes. Remove from heat.
04 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cream, stirring constantly until sauce thickens, about 5 minutes. Stir in Parmesan, salt, pepper, and nutmeg if using. Remove from heat.
05 - In a large bowl, combine cooked pasta, sautéed vegetables, and Alfredo sauce until evenly incorporated. Transfer mixture to the prepared baking dish.
06 - Sprinkle shredded mozzarella and grated Parmesan evenly over the top.
07 - Bake uncovered for 20 minutes until the surface is golden and bubbling. Let rest for 5 minutes before serving.
