Grilled Sausage and Cabbage Alfredo

Name: Grilled Sausage and Cabbage Alfredo (Low-Carb)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 head of cabbage; 5 Italian sausages; 1 stick of butter; 1.5 cups heavy cream; 1 tbsp minced garlic; salt, to taste; black pepper, to taste; 1.5 cups shredded parmesan cheese; cayenne pepper, to taste

Grilled Sausage and Cabbage Alfredo is a low-carb, one-grill-pan meal that combines Italian sausage and tender cabbage in a creamy parmesan sauce, cooked entirely on the grill for minimal cleanup.

🌍American 🏷️Sausage 🏷️Cabbage 🏷️Alfredo 🏷️Low-carb Keto

🏷️

🏷️Grilled

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TikTok

Total

40 min

Servings

4

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 head of cabbage
5 Italian sausages
1 stick of butter
1.5 cups heavy cream
1 tbsp minced garlic
salt, to taste
black pepper, to taste
1.5 cups shredded parmesan cheese
cayenne pepper, to tasteoptional

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Instructions

1
Slice the head of cabbage and place it in a grill-safe baking dish with the stick of butter.
2
Pour the heavy cream over the cabbage. Season with minced garlic, salt, and pepper.
3
Cover the baking dish tightly with aluminum foil.
4
Place the covered dish on a grill over medium heat. Place the Italian sausages directly on the grill grates next to the dish.
5
Grill for about 30 minutes, or until the cabbage is tender and the sausages are cooked through.
6
Remove the sausages from the grill and slice them into bite-sized pieces.
7
Add the sliced grilled sausage to the cabbage dish. Top with shredded parmesan cheese and a sprinkle of cayenne pepper.
8
Stir everything together until well combined. Serve immediately.

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Tips & Notes

Pro tips

Slice sausages lengthwise or into rounds after cooking to maximize surface contact with the creamy sauce and improve flavor distribution.
Shred or chop cabbage finely so it cooks evenly in 10–15 minutes and absorbs the alfredo sauce without becoming waterlogged.
Add the heavy cream slowly and stir constantly over medium heat to prevent curdling; keep the grill lid down to trap heat and cook faster.
Finish with fresh parmesan off the heat to prevent clumping; pre-shredded cheese may contain anti-caking agents that interfere with melting smoothly.

Substitutions

Heavy cream → crème fraîche or full-fat Greek yogurt (add off heat to avoid splitting)
Italian sausage → smoked sausage or ground Italian sausage (adjust cooking time for ground meat)
Parmesan → Pecorino Romano (use 10% less, as it's saltier and more pungent)
Butter → ghee or olive oil (note: olive oil will change the flavor profile toward Mediterranean rather than classic alfredo)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of cream to restore sauce consistency.