# What You'll Need:
→ 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 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
12 - ¼ teaspoon ground nutmeg (optional)
→ Topping
13 - 1 cup shredded mozzarella cheese
14 - ¼ cup grated Parmesan cheese
# How-To Steps:
01 - Preheat the oven to 375°F. Butter a large baking dish thoroughly.
02 - Boil pasta in salted water until just al dente. Drain and set aside.
03 - Heat a large skillet over medium heat. Add a splash of olive oil and cook the diced onion until translucent, about 3 minutes. Stir in minced garlic and sliced cabbage; sauté until cabbage softens and lightly browns, approximately 7 minutes. Remove from heat.
04 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually add whole milk and heavy cream while whisking continuously until the sauce thickens, about 5 minutes. Stir in grated Parmesan, salt, black pepper, and nutmeg if using. Remove from heat.
05 - In a large mixing bowl, toss the cooked pasta, sautéed cabbage mixture, and Alfredo sauce until fully incorporated. Transfer the mixture into the prepared baking dish.
06 - Evenly sprinkle shredded mozzarella and Parmesan cheese over the pasta mixture.
07 - Place the dish uncovered in the oven and bake for 20 minutes or until the top is golden and bubbling. Allow the dish to rest for 5 minutes before serving.
