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Cabbage “Noodles” and Lemon Parmesan Sauce: Gluten Free, Grain Free, Low Carb

In my, ahem, “carby days,” one of my favorite processed junk foods–well, dinner-wise– was Lipton (I think it’s Knorr now) Noodles and Sauce. You know, those little white paper envelopes filled with pasta and some type of powdery substance that somehow turned into sauce? Mmm…. the alfredo. The beef. The chicken. The broccoli cheese. I didn’t care what kind it was, I just wanted my noodley goodness.

Cabbage “Noodles” and Sauce pictured with roasted chicken thighs and mashed cauliflower.

Well, if you’ve ever read one of those packets, you’ll also know that half the package– 3/4 cup– has 50 grams of pure junk carbohydrates. Let’s not even mention all of the gluten. Yuck!

I’ve heard about cabbage being used as a noodle substitute, but I haven’t really fooled around with it aside from crack slaw. I had a package of coleslaw mix in the refrigerator that was due to expire soon, so I decided to throw together a recipe that would mimic the “noodles and sauce” recipes I’d loved so much in my former life.

I didn’t have any chicken or beef stock, which would have been my first choice. Instead, I decided to come up with a lemon herb cream sauce with parmesan cheese since lemon is one of my favorite flavors. The result? Oh… yum. I didn’t miss the meat stocks at all. This was delicious.

What’s even better? How about the fact that this delicious “noodley” side dish is just 2g net carbs? You heard that right!

Here’s the recipe:

Cabbage Noodles and Lemon Herb Sauce with Parmesan

Ingredients:

  • 8 oz. (half a bag) of cabbage slaw mix (or just plain white shredded cabbage)
  • 2 T butter
  • 1 tsp. chopped garlic (about one clove)
  • 1/2 tsp. dried parsley (or 1 T fresh chopped parsley)
  • Dash of dried thyme (about 1/4 tsp.)
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 3 T heavy whipping cream
  • 1 T lemon juice
  • 1/4 C shredded parmesan cheese
Directions:
 
1. Sautee the cabbage, butter, garlic,  parsley, thyme, salt and pepper over medium heat for about 10 minutes in a large skillet until the cabbage turns translucent and is relatively soft. You want it to lose its crunch, but not become mushy.
2. Add in heavy whipping cream and mix well, leaving the heat on medium. Simmer the cream into the cabbage “noodles” for a minute or two, then sprinkle in the lemon juice.
3. Stir the whole pan to make sure all of the “noodles” are covered.
4. Add in shredded parmesan and reduce heat to low. Stir slowly until all of the cheese is melted and the sauce seems to thicken.
5. Serve with your favorite protein and enjoy. Yum!
Makes 3 servings. 
NUTRITION: (1/3RD OF RECIPE): 170 calories, 4 g carbs, 2g fiber (2 g net carbs), 15 g fat, 4 g protein

 

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Ingredients

It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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