# What You'll Need:
→ Vegetables
01 - 1 medium 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 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)
# How To:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Add cabbage and cook 4-5 minutes until just tender. Drain and set aside.
03 - Melt butter in a large skillet over medium heat. Cook onion for 3-4 minutes until softened, then add garlic and cook 1 minute more.
04 - Sprinkle flour over onion mixture, stirring constantly to form a roux. Gradually whisk in milk and cream; cook 3-4 minutes until thickened.
05 - Remove from heat. Stir in Parmesan, salt, pepper, and nutmeg until smooth.
06 - Add the drained cabbage to the sauce and mix thoroughly to coat.
07 - Transfer mixture evenly into the prepared baking dish.
08 - In a small bowl, combine panko, mozzarella, and olive oil. Sprinkle evenly over the casserole.
09 - Bake for 25-30 minutes until sauce is bubbling and topping is golden brown.
10 - Let rest for 10 minutes before serving. Garnish with parsley if desired.
