Follow us 148.4k
These easy braised cabbage noodles are perfect to serve with any protein — roast chicken, pan fried salmon or my favourite — crispy pork belly.
These cabbage noodles are packed with flavour yet low in carbs. Don't expect these veggie noodles to taste like pasta but do expect them to provide a satisfying low-carb side dish that's infused with butter, lemon and garlic.
I used pointed green cabbage which is perfect for slicing but you could use Savoy cabbage, spring cabbage, white or even red cabbage. Enjoy!
Hands-on Overall
Serving size 3/4 cup, about 130 g/ 4.6 oz
Nutritional values (per 3/4 cup, about 130 g/ 4.6 oz)
Net carbs5.8 grams
Protein2 grams
Fat12 grams
Calories140 kcal
Calories from carbs 17%, protein 6%, fat 77%
Total carbs9.6 gramsFiber3.9 gramsSugars4.7 gramsSaturated fat7.4 gramsSodium387 mg(17% RDA)Magnesium31 mg(8% RDA)Potassium336 mg(17% EMR)
Ingredients (makes 8 servings)
- 2 heads small green cabbage, cores cut out (1.2 kg/ 2.7 lb)
- 1 stick unsalted butter or ghee (113 g/ 4 oz)
- 4 cloves garlic, minced
- 1/2 cup bone broth or chicken stock (120 ml/ 4 fl oz)
- 4 tbsp lemon juice (60 ml) or 2 tbsp apple cider vinegar (30 ml)
- sea salt and pepper, to taste
Instructions
- Using a sharp knife, slice the cabbage into about 1-2 cm (1/2-1 inch) wide noodles. Cut out the hard core and discard.
- Place in a bowl and fill with water to wash. Drain and pat dry.
- Grease a heavy based pot with half of the butter or ghee. Add the minced garlic and cook for about a minute until fragrant.
- Add the cabbage and bone broth (or chicken stock).
- Add the remaining butter (or ghee) and lemon juice. (Instead of vinegar you can use about half of the amount of apple cider vinegar.) Cover with a lid and cook on medium-low for about 30 minutes.
- Season with salt and pepper to taste.
- Serve with roast chicken, salmon or pork. Store in the fridge for up to 4 days.
Ingredients
- 2 heads small green cabbage, cores cut out (1.2 kg/ 2.7 lb)
- 1 stick unsalted butter or ghee (113 g/ 4 oz)
- 4 cloves garlic, minced
- 1/2 cup bone broth or chicken stock (120 ml/ 4 fl oz)
- 4 tbsp lemon juice (60 ml) or 2 tbsp apple cider vinegar (30 ml)
- sea salt and pepper, to taste
Instructions
- Using a sharp knife, slice the cabbage into about 1-2 cm (1/2-1 inch) wide noodles. Cut out the hard core and discard.
- Place in a bowl and fill with water to wash. Drain and pat dry.
- Grease a heavy based pot with half of the butter or ghee. Add the minced garlic and cook for about a minute until fragrant.
- Add the cabbage and bone broth (or chicken stock).
- Add the remaining butter (or ghee) and lemon juice. (Instead of vinegar you can use about half of the amount of apple cider vinegar.) Cover with a lid and cook on medium-low for about 30 minutes.
- Season with salt and pepper to taste.
- Serve with roast chicken, salmon or pork. Store in the fridge for up to 4 days.
Nutrition (per serving, 3/4 cup, about 130 g/ 4.6 oz)
Calories140kcal
Net Carbs5.8g
Carbohydrates9.6g
Protein2g
Fat12g
Saturated Fat7.4g
Fiber3.9g
Sugar4.7g
Sodium387mg
Magnesium31mg
Potassium336mg
Detailed nutritional breakdown (per 3/4 cup, about 130 g/ 4.6 oz)
| Total per 3/4 cup, about 130 g/ 4.6 oz |
| 5.8 g | 2 g | 12 g | 140 kcal |
| Cabbage, green, fresh |
| 4.8 g | 1.5 g | 0.2 g | 30 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 11.5 g | 101 kcal |
| Garlic, fresh |
| 0.5 g | 0.1 g | 0 g | 2 kcal |
| Keto bone broth |
| 0 g | 0.2 g | 0.4 g | 5 kcal |
| Lemon juice, fresh |
| 0.4 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
Do you like this recipe? Share it with your friends!
