Grain Free Cabbage Noodles
Cabbage noodles. The term sounds humorously humble and a little bit intimidating. But, if you are looking for a healthy, non-inflammatory replacement to regular pasta, this may just hit the spot!
Over the past few years that I’ve been completely grain free, I’ve experimented with numerous types of pasta substitutes. My favorite is zucchini noodles, which I make with my $7 secret kitchen tool. But recently, I was chopping cabbage for coleslaw and thought that the long shreds of cabbage, when cooked, may make a wonderful base for pasta sauce. I had also seen a few recipes where sliced cabbage was baked with cheese and sauce to create a faux-pasta casserole.
Sure enough, after a quick boil, the sliced cabbage worked wonderfully as a bed for a sauce I whipped up with roasted garlic, olive oil and sausage.
You can also use good ol’ tomato sauce for this recipe, like I show in the picture. (Actually, that’s not tomato sauce in the picture… it’s salsa. Yeah, I don’t really plan ahead well for food photo shoots and we didn’t have any tomato sauce in our cupboard but we did have a dusty jar of salsa in the back of our pantry. But seriously, use tomato sauce, not salsa, because you’re actually going to eat this, not just take a picture of it.)
I’m not telling you that a plate of cabbage noodles is going to taste like wheat pasta. It’s not… because that’s not the point! The point is this: these cabbage noodles, loosely inspired by traditional pasta, provide a quick, healthy, grain free meal.
- 1 head cabbage
- Your favorite pasta sauce or toppings. (Such as meat sauce, marinara sauce, homemade cream sauce or even just butter and salt)
- Remove the tough outer leaves of the cabbage.
- Use a serrated knife to cut the cabbage - this is important. Now, cut the cabbage in half.
- Place the cabbage half cut-side-down and start slicing lengthwise to create thinnish strips of cabbage.
- When you reach the core, start cutting on the other side. Now flip the core over and cut the cabbage that is left on the core off. And then cut this piece of cabbage into lengthwise strips. Always go against the grain and around the core.
- Repeat with the other half.
- Bring a pot of water to a boil and add a big pinch of sea salt. Add the sliced cabbage and boil for 4-5 minutes, until tender but not mushy.
- Drain and top with your favorite sauce!
Do you make any type of vegetables noodles? Have you tried cabbage noodles before?
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
Sauteeing is another great method to prepare the cabbage noodles! I find that the flavor is deeper when it is sautéed rather than boiled… which could be a good or bad thing, depending on the flavor that you want from the finished dish 🙂
I’m starting a low-carb lifestyle so I’m getting creative about substituting processed carbs without spending money on gluten-free made stuff if you know what I mean. Using real produce. So I thought “noodles by cutting cabbage into long thin strands” and I made some last night. I’m glad someone else thought the same thing, too.
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
I’m not familiar with the cabbage you describe, but I’m intrigued! If I ever come across it in a store or farmer’s market, I will definitely try it. I use regular zucchini to make zucchini noodles but now I want to try making noodles with trumpet squash. Thanks for sharing your suggestions!
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!
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Brilliant idea, can’t wait to try this!
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!!
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.
Great idea! I’ve been doings one thing similar with my steamed veggies but using organic pesto instead of tomato sauce. Tastes delicious either hot or cold.
Great idea! I’ve been doing something similar with my steamed veggies but using organic pesto instead of tomato sauce. Tastes delicious either hot or cold.
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.
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.
That’s a clever idea!