Here's a new kind of veggie noodle! Shredded cabbage replaces pasta in a luscious dish that blew our tasters' minds. Enjoy it as a gluten-free dish, or serve with crusty bread.
In a Dutch oven, melt 1/4 cup of the butter over medium. Add cabbage; cover and cook, stirring occasionally, 7 minutes. Stir in mushrooms, garlic, salt, and pepper. Cover and cook, stirring occasionally, 5 minutes.
Uncover; cook until tender and any excess liquid evaporates, about 5 minutes. Transfer to a bowl. Melt the remaining 1/4 cup butter in the Dutch oven. Add cream; cook over medium, stirring occasionally, until sauce starts to thicken, about 5 minutes. Add Parmesan cheese, stirring until thick and smooth. Return vegetables to pan; stir to coat and heat through. Serve topped with parsley and Parmesan.