Description
A comforting, quick, and healthy meal that satisfies spaghetti cravings without the carbs, featuring garlic, creamy butter, and crisp noodles.
Ingredients
Scale
- 1 medium head of green cabbage, finely shredded
- 8 ounces of egg noodles (or preferred noodle substitute)
- 4 tablespoons unsalted butter (or ghee for a dairy-free version)
- 5 cloves garlic, minced
- Salt and pepper to taste
- ¼ teaspoon red pepper flakes (optional for a kick)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- Fresh parsley, chopped (for garnish)
- Optional: Grated Parmesan cheese or a vegan cheese substitute for serving
Instructions
- Begin by cooking your noodles according to package directions. Drain and set aside.
- In a large skillet, melt the butter over medium heat and add minced garlic.
- Add shredded cabbage into the skillet and cook for about 5 minutes until wilted.
- Sprinkle cooked noodles, soy sauce, salt, and pepper into the skillet.
- Remove from heat, top with parsley and optionally with Parmesan cheese before serving.
Notes
Perfect for busy weeknights; can store leftovers in an airtight container for 3-4 days. Freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg