# Components:
→ Vegetables
01 - 1 medium head 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 of 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 oven to 400°F. Grease a 9x13-inch baking dish with nonstick spray or butter.
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 set over medium heat, melt the butter. Add chopped onion and cook for 3 to 4 minutes until softened. Stir in minced garlic and cook an additional minute.
04 - Sprinkle flour over the onion mixture, stirring constantly to form a roux. Gradually whisk in whole milk and heavy cream. Continue to cook, whisking, until thickened, about 3 to 4 minutes.
05 - Remove skillet from heat. Blend in Parmesan cheese, salt, black pepper, and nutmeg until the sauce is smooth.
06 - Fold the drained cabbage into the Alfredo sauce, tossing to coat the cabbage evenly.
07 - Spread the cabbage and sauce mixture evenly in the prepared baking dish.
08 - In a mixing bowl, combine panko breadcrumbs, grated mozzarella, and olive oil. Evenly distribute the mixture over the top of the casserole.
09 - Bake in the preheated oven for 25 to 30 minutes until the casserole is bubbling and the topping is golden brown.
10 - Allow to rest for 10 minutes before serving. Garnish with chopped parsley, if desired.
