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
- 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