Low-Carb Buttery Cabbage Noodles Recipe

Susie T. Gibbs March 13, 2013 Budget Low Carb Cooking, Holidays & Seasons, Low-Carb St. Patrick's Day, Main Dish Recipes, Menu Planning, Recipes, Side Dish Recipes Leave a comment 692 Views

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One-Pot-Low-Carb-Wonders, We Salute You! Slainté!

Low-Carb Buttery Cabbage Noodles

Susie T Gibbs shows us how to enjoy low carb comfort food on a budget for St. Patrick’s Day with her Low-Carb Buttery Cabbage Noodles Recipe. This quick and easy side dish makes a great replacement for high carb pasta noodles. It’s a great SDS, “sauce delivery system”.

Total Cost of Recipe: $0.76
Cost per 1/4 of Recipe: $0.19

Serving Size: About 1 cup Yield: 4 Servings
Preparation Time: 15 Minutes
Sauté Time: 15 Minutes
Start to Finish Time: 30 Minutes

Low-Carb Buttery Cabbage Noodles Recipe

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Buttery Cabbage Noodles is a quick and easy side dish makes a great replacement for high carb pasta noodles. It’s a great SDS, “sauce delivery system”. Serve with Easy Stroganoff one-pot-low-carb-wonder.

Author: Susie T. Gibbs
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 minutes
Yield: 4 Servings 1x

Ingredients

Units Scale

1 pound cabbage, about half a medium head
1/2 cup water
2 tablespoons butter, unsalted
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground

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Instructions

Wash cabbage and cut into ¼ – ½ inch thick slices. Try to make complete slices so the cabbage slice is intact and is a flat, evenly thick slice. (I personally like slicing them about ¼” thick.)
Heat large flat skillet with ½ cup water over high heat. Place cabbage slices into pan. Cover and reduce heat to medium. Cook covered for 5 minutes.
After 5 minutes, remove lid and return heat to high. Using a spatula, stir cabbage and as it cooks, separate the slices into individual cabbage “noodles”. Don’t get impatient and break the slices up. Allow the steam to do the work for you.
Add butter, salt and pepper, and allow the water to evaporate with cooking. If pan becomes dry and cabbage starts to stick, add water back to the pan about 1/8 cup at a time and allow it to evaporate before adding water. (I call this sautéing with water.) If you must, add more butter! Fear not the fat!
After about 10 minutes, noodles will be al dente. Remove from heat and serve piping hot. You should not have to drain the cabbage since most of the cooking water should have evaporated and left the butter to evenly coat each noodle.

Notes

Serving Ideas: Serve with Poor Man’s Stroganoff or traditional Beef Stroganoff. It’s great as the “noodle” replacement base for one-pot-wonders of all kinds: pork, beef, chicken, lamb, or even vegetarian based.

SUSIE T’s NOTES:
4 Out of 4 Forks This is such an easy dish to prepare. The hardest part is cutting the cabbage into slices! Be sure to use a sharp knife. I take the end off of the cabbage (the first slice) and julienne the end by cutting it into ¼ – ½ inch thick strips. That way you already have shorter noodles to go into the pot with the other slices.

This is a perfect side dish for those days with the last touches of blustery March weather. It’s a great side dish for so many proteins: beef, pork, chicken or lamb.

For a touch of heat, feel free to throw on a few dashes of pickled pepper vinegar, sambal oelek, or Rooster Sauce.

Nutrition

Serving Size: 1 cup
Calories: 130
Sodium: 258mg
Fat: 12g (76.8% calories from fat)
Trans Fat: 0g
Carbohydrates: 6.25g (3.5g Net Carbs)
Fiber: 2.75g
Protein: 2g
Cholesterol: 31mg

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