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I want to empower your health with the steps that freed my life of chronic pain and medications.

Reader Interactions

18 Comments

  1. Cabbage has become one of my favorite bases for meals. I love it as a noodle replacement in asian-inspired dishes, and with a fried egg on top! I’ve always sauteed it– maybe I’ll try boiling it next time! Thanks Lauren

  2. I have been growing trumpet squash and a french cabbage called Quintal d’Alsace. The squash doesn’t have a very strong flavor (so you get more sauce flavor) and holds up well to sauteing, doesn’t get watery and doesn’t break down like zucchini does. Using a mandolin gives you some nice pasta like strings.
    The cabbage is the classic used for making Alsatian sauerkraut (choucroute). The leaves have a slight buttery taste and the texture firmer than regular cabbage like fettuccine

  3. This is such a smart idea! I love zucchini noodles and have been trying to think of other pasta replacements and this sounds so good!!!! So creative, I love it! 🙂 Also I love your blog and your recipes Lauren!

  4. I thought I was the only one who did this!! I actually like the crunch of the cabbage cooked al dente with the pasta sauce. Cabbage has such a mild flavor that whatever you put on top is what you taste. AWESOME!!

  5. Love cabbage as noodles, particularly when sautéed in ghee and served with any ground mince dish!

    I’ve used my spirooli to make pasta from pumpkin, carrot, broccoli (stalk), potato, sweet potato, and of course zucchini. Pumpkin and sweet potato were my favourites.

  6. Hi Lauren, I’ve enjoyed this whole post. Thanks for sharing your story and for another great recipe, I’ve tried all of your recipes and you’ve never let me down. I’m commenting here because I have this little tool (was a Christmas gift from my daughter who saw it on my wish list) and I would like to make zucchini ribbons but I don’t understand how to use this. When you get time, (and I know you’re busy) will you tell me how to use this little gadget? Blessings on your week.

  7. I’ve been using French cut green beans for years as a substitute for spaghetti…it makes a pretty dish and eliminates the pasta as well as adding nutrition. The kids would even eat it.

  8. I tried these noodles but used a an asian style dressing to stir fry eggplant and zucchini to put on top. It was great! Kind of like a noodle free chow-mein. thanks for the idea!

  9. Actually I make a Mexican cabbage casserole so the salsa works quite well! Just add some cheese and meat or beans, etc. I am trying to add more vegetables into our diet and cabbage blends wonderfully in casseroles.

  10. I make veggie lasagna and use whole cabbage leaves folded in half as the noodles. It helps to blanch the cabbage head to get the leaves to come off in one piece. Peel off a couple and blanch the head again. The outer leaves I cut out the thick rib and then fold the leaf. As you move in the rib gets small enough you can let it stay.

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I’m Lauren Geertsen, an author and Nutritional Therapy Practitioner. When doctors told me that surgery and medication were the only answers to my chronic health issues, I decided to use the power of nutrition and a natural lifestyle instead.
My mission at Empowered Sustenance? To show you the simple steps on your path to vibrant health.

Lauren’s Books