Cabbage “pasta” may sound weird at first, but using vegetables as noodles adds much more flavor and texture to dishes. It’s also economical: cabbage costs only a dollar or two a head and stores in the fridge for a very long time—up to 2 months! In ideal root cellar conditions, it can even last longer.
Ingredients
- 1 small head cabbage, cored and sliced into thin “noodles”
- ¼ cup beef or chicken bone broth
- ¼ cup unsalted butter (or coconut oil or duck fat if dairy-sensitive)
- 2 teaspoons fine sea salt
How to Make It
- Place all of the ingredients in a 4-quart slow cooker. Stir well to combine. Cook on low for 4 to 6 hours, until the cabbage is very soft. Drain and serve in place of pasta with your favorite dishes.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 147 kcal Calories from Fat: 105.3 kcal |
|
% Daily Value*
|
| Total Fat 11.7 g 33% |
Trans Fat 0.0 g |
carbohydrates 8.4 g 6% |
Dietary Fiber 4.5 g 12% |
Protein 2.5 g 5% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |