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I love cabbage. I never really understood just how much I love it until I started on GAPS. And one reason I started to love it more was because it is a great substitute for noodles.
I have learned that sometimes, the mouth feel of a food is almost as important as the flavor. Pasta and me were best friends for most of my life, but gluten is the one thing that I refuse to consume again. And that means no egg noodles.
But honestly, cabbage “noodles” are just as delicious!
The trick is to slice the cabbage in 1/4″ widths, and that makes the wilted cabbage have a texture similar to egg noodles.
Spicy Cabbage “Noodles”
- 4 tablespoons coconut oil
- 1 medium onion
- 4 ribs celery
- 4 large cloves [affiliate link] garlic
- 1 large cabbage
- 2 tablespoons coconut aminos
- 2 teaspoons Chicken Tikka Masala spices
- 2 tablespoons pure coconut cream
- sea salt [affiliate link] to taste
- Heat coconut oil [affiliate link] in a large skillet and add sliced onions [affiliate link].
- Slice celery and add to the pan.
- Crush and chop garlic and add to the pan.
- Slice cabbage and add to the pan.
- Cook on medium heat, stirring frequently to prevent sticking.
- After about 10 minutes, add coconut aminos.
- Continue to cook and stir until cabbage is limp, and onions are translucent. Celery will be slightly crunchy.
- Add Chicken Tikka Masala spices and coconut cream [affiliate link]. Cook for 5 more minutes.
- Remove from heat.
- Salt to taste.
Spicy Cabbage "Noodles"
Author: Starlene Stewart @ GAPS Diet Journey
Recipe type: Side Dish
Serves: 3
This delicious spicy cabbage really does make me think of noodles!
Ingredients
- 4 tablespoons coconut oil
- 1 medium onion
- 4 ribs celery
- 4 large cloves garlic
- 1 large cabbage
- 2 tablespoons coconut aminos
- 2 teaspoons Chicken Tikka Masala spices
- 2 tablespoons pure coconut cream
Instructions
- Heat coconut oil in a large skillet and add sliced onions.
- Slice celery and add to the pan.
- Crush and chop garlic and add to the pan.
- Slice cabbage and add to the pan.
- Cook on medium heat, stirring frequently to prevent sticking.
- After about 10 minutes, add coconut aminos.
- Continue to cook and stir until cabbage is limp, and onions are translucent. Celery will be slightly crunchy.
- Add Chicken Tikka Masala spices and coconut cream. Cook for 5 more minutes.
- Remove from heat.
- Salt to taste.
thank you! This looks delicious. Can’t wait to try it. My dd can’t eat any grains at all, so this will be welcomed heartily by her. She misses noodles!