Low Carb Cabbage "Noodles"

A few years back, the “As Seen on TV” smash hit, The Veggetti, burst onto the scenes, sparking the hottest low carb craze of its time. People were spiralizing ev-ah-rey-thing from carrots, cucumber, zucchini to whatever else you could fit in there! I, too, was sucked in to the delightful trend and still have my Veggetti shoved in the back of a kitchen drawer somewhere. Honestly, our Veggetti doesn't get used to its full potential anymore, but we still find ways make "noodles" out of non-pasta ingredients. In comes the humble and oh so versatile cabbage!

 
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You may have heard me ramble on and on about cabbage in past posts, so you know that we are big fans of this super cheap, super healthy vegetable. Whether its fresh & crunchy in a coleslaw or roasted to a crisp in the oven, cabbage is KANG in our house. One night for dinner, we sliced our cabbage into disks, brushed with some olive oil, seasoned with salt, pepper and garlic powder and roasted them in the oven, not thinking too much of it. When it came out of the oven, the glistening ribbons of roasted cabbage had a striking resemblance to my favorite wide egg noodles! I realized in that moment, that I could trick my mind into thinking that what was, in fact, a $1.50 head of cabbage was actually a big ol' bowl of egg noodles!  

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Now, I know these aren’t real noodles (nothing can replace you, pasta!) but if you’re trying to go low-carb, these Cabbage "Noodles" should be calling your name! The first thing you'll want to do is preheat your oven to 425°. Cut your head of cabbage into around 1" thick disks. (I'd recommend cutting parallel to the core. This will keep the core out of most of your slices and help you pull the layers away after the cabbage comes out of the oven.) Arrange the cabbage onto a baking sheet, along with any stray pieces that fell off. 

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Brush both sides with olive oil and sprinkle salt, pepper & garlic powder to taste. This recipe used about a teaspoon of salt and garlic powder and half a teaspoon of cracked pepper. (You can always add more to taste when they come out of the oven.) I love spice, so a little crushed red pepper never hurts. Feel free to season to taste or add your own favorite spices (parmesan cheese is a great addition)! 

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Bake at 425° for 20 minutes, carefully flip the cabbage steaks and continue roasting for another 15 minutes. For an extra crispy finish, broil on the top rack for the last couple minutes. Gently pull the cabbage apart with a fork or tongs to get noodle-like strands.  

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The cabbage noodles taste delicious and filling on their own, but there are so many options for finishing these off. You can toss them with your favorite meats and veggies and a quick sauce (try some ponzu or soy, with a rich hoisin sauce, a little minced garlic, chili sauce and green onions) for a stir fry flavor or add your favorite tomato sauce for a cabbage roll/spaghetti sauce hybrid. There are so many possibilities with this low carb sub for starches, so get busy making some cabbage noodles! 

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Thanks for Chewsing!