Cabbage Spaghetti
Transform your weeknight dinner routine with this inventive and wholesome Cabbage Spaghetti recipe! This low-carb twist on a classic Italian favorite swaps traditional pasta for thinly shredded green cabbage, creating a guilt-free, gluten-free base that's both nutritious and comforting. The dish is brought to life with a robust homemade tomato sauce, infused with garlic, onion, and a medley of dried herbs like oregano and basil. You can make it vegetarian or add ground beef for a protein-packed option. Finished with a sprinkle of freshly grated Parmesan and a touch of parsley, this vibrant dish is packed with flavor and ready in just 40 minutes. Perfect for those seeking a delicious, healthy dinner option without sacrificing taste, Cabbage Spaghetti is a must-try for pasta lovers looking to lighten things up.
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 medium Yellow onion
- 250 grams Ground beef (optional)
- 400 grams Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Red chili flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Grated Parmesan cheese
- 2 tablespoons Fresh parsley
Instructions
Remove the outer leaves of the cabbage. Slice the head in half and remove the core. Using a sharp knife or a mandoline slicer, shred the cabbage into thin, spaghetti-like strips.
Mince the garlic and finely chop the onion. Set both aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. If using ground beef, add it to the skillet and cook until browned. Remove the cooked beef and set it aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion for 2-3 minutes until translucent. Add the minced garlic and cook for an additional minute, being careful not to burn it.
Stir in the crushed tomatoes, tomato paste, oregano, basil, red chili flakes, salt, and black pepper. If you cooked ground beef earlier, return it to the skillet at this stage. Let the sauce simmer gently for 10 minutes, stirring occasionally.
While the sauce simmers, heat another large skillet over medium heat. Add the shredded cabbage and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the cabbage softens but retains some crunch.
To assemble, divide the sautéed cabbage onto plates or a large serving platter. Spoon the tomato sauce generously over the cabbage.
Sprinkle grated Parmesan cheese and chopped parsley on top before serving.
Serve warm and enjoy your healthy cabbage spaghetti!
Nutrition Facts
Calories |
1340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 3524 mg | 153% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 31.5 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 868 mg | 67% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2718 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
