Cabbage is a nutritious vegetable that scores a lot of points when it comes to the affordability factor. Dressed up with the right flavours cabbage can be a great pasta substitute and an all-around go-to vegetable in your low-carb cooking itinerary. But let’s be straight with one another, cabbage will never be pasta.

Saying goodbye to pasta is always hard until you realise that it’s only a vehicle for the sauce! But, if you need ‘pasta’ to complete a dish, you can’t go wrong with these buttery cabbage noodles! 

Before you use the almond pulp, make sure that you’ve squeezed out all excess liquid from the pulp.

Ingredients

• ½ cabbage, cut into strips
• 4 tablespoons butter (or ghee)
• 3 garlic cloves, crushed
• Salt and freshly ground black pepper

Method

1. Place a large pan on medium heat, then add 3 tablespoons of butter to the pan.
2. Add the garlic and cabbage, then cook for about 5 minutes.
3. When cooked, remove from the heat. Add another tablespoon of butter, and season with salt and pepper. Stir until the butter has melted.
4. It’s ready to serve.

An easy idea would be to make more buttery cabbage noodles and pair it with another dish!

An average size cabbage can be huge and it will be possible to make multiple dishes from a single cabbage if you plan ahead. It is possible to find cabbage halves or quarters in shops if that’s what a recipe calls for, but you don’t always get them. Here are a few tips when you have cabbage leftovers.

• Add it to salads for extra crunch.
• Make a delicious stir-fry.
• Make coleslaw.