Food Creations: Cabbage ‘Pasta’

Ingredients:

One head of cabbage

Olive oil or olive oil and butter – to taste

Salt to taste

Servings: Four

In searching for various substitutions for pasta on my Keto journey, I tried sautéing cabbage and found it my favorite choice. Zoodles (zucchini cut into spaghetti or noodle shaped pieces) are fine but I found them a bit fussy to prepare and then a bit watery to eat. I much prefer to roast my zucchini (Yum!). Spaghetti squash I really love and it also comes with the lovely side-dish of roasted seeds.

But today's addition is – cabbage ‘pasta’. This is really simple. Get a head of cabbage, and slice off a good sized hunk, working around the core. If you slice into the core then some of your ‘spaghetti’ will be very thick pieces, and some very thin. So slice off a good hunk of the leaves then use a mandoline or knife to make coleslaw-style angel-hair thin shreds, or just use a knife and slice the cabbage into thin strips.

I usually sauté with either straight olive oil, or a little olive oil mixed with butter (depending on the sauce I intend to use). I add salt at this point so it is more integrated into the dish.

I use medium-high heat for around a minute, and toss the cabbage as it cooks, to soften it without browning. Then I reduce the heat to medium low and cover the saucepan, tossing every once in a while, for a few more minutes, until the cabbage is the texture you want. I like mine fairly soft so it acts more like pasta when I am eating.

Voila – ‘cabbage ‘pasta’!