Easy Keto Cabbage Noodles

These easy braised cabbage noodles are perfect to serve with any protein — roast chicken, pan fried salmon or my favourite — crispy pork belly.

These cabbage noodles are packed with flavour yet low in carbs. Don't expect these veggie noodles to taste like pasta but do expect them to provide a satisfying low-carb side dish that's infused with butter, lemon and garlic.

I used pointed green cabbage which is perfect for slicing but you could use Savoy cabbage, spring cabbage, white or even red cabbage. Enjoy!

Step-by-step

1. Using a sharp knife, slice the cabbage into about 1-2 cm (¹/₂-1 inch) wide noodles. Cut out the hard core and discard.

   

2. Place in a bowl and fill with water to wash. Drain and pat dry.

   

3. Grease a heavy based pot with half of the butter or ghee. Add the minced garlic and cook for about a minute until fragrant.

4. Add the cabbage and bone broth (or chicken stock).

   

5. Add the remaining butter (or ghee) and lemon juice. (Instead of vinegar you can use about half of the amount of apple cider vinegar.) Cover with a lid and cook on medium-low for about 30 minutes.

   

6. Season with salt and pepper to taste.

   

7. Serve with roast chicken, salmon or pork. Store in the fridge for up to 4 days.

   

Recipe

Easy Keto Cabbage Noodles

★★★★☆4.4 (23 ratings)

Easy braised cabbage noodles are the perfect low-carb side dish to serve with roast chicken, salmon or pork.

Hands on

10m

Overall

40m

Servings

8

5.8 g

Net carbs

2 g

Protein

12 g

Fat

140

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

US + metricMetricUS

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Ingredients makes 8 servings

• 2 heads small green cabbage, cores cut out (1.2 kg/ 2.7 lb)
• 1 stick unsalted butter or ghee (113 g/ 4 oz)
• 4 cloves garlic, minced
• ¹/₂ cup bone broth or chicken stock (120 ml/ 4 fl oz)
• 4 tbsp lemon juice (60 ml) or 2 tbsp apple cider vinegar (30 ml)
• sea salt and pepper, to taste

Instructions

1. Using a sharp knife, slice the cabbage into about 1-2 cm (¹/₂-1 inch) wide noodles. Cut out the hard core and discard.

2. Place in a bowl and fill with water to wash. Drain and pat dry.

3. Grease a heavy based pot with half of the butter or ghee. Add the minced garlic and cook for about a minute until fragrant.

4. Add the cabbage and bone broth (or chicken stock).

5. Add the remaining butter (or ghee) and lemon juice. (Instead of vinegar you can use about half of the amount of apple cider vinegar.) Cover with a lid and cook on medium-low for about 30 minutes.

6. Season with salt and pepper to taste.

7. Serve with roast chicken, salmon or pork. Store in the fridge for up to 4 days.

Nutrition per serving, ¾ cup, about 130 g/ 4.6 oz

Carbs 17%Protein 6%Fat 77% of calories

Net carbs

5.8 g

Total carbs

9.6 g

Fiber

3.9 g

Sugars

4.7 g

Protein

2 g

Fat

12 g

Saturated fat

7.4 g

Calories

140 kcal

Sodium

387 mg · 16.8% RDA

Magnesium

31 mg · 7.82% RDA

Potassium

336 mg · 16.8% EMR

Nutrition by ingredient

Per 3/4 cup, about 130 g/ 4.6 oz	Net carbs	Protein	Fat	kcal
Cabbage, green, fresh	4.8 g	1.5 g	0.2 g	30
Butter, unsalted, grass-fed	0 g	0.1 g	11.5 g	101
Garlic, fresh	0.5 g	0.1 g	0 g	2
Keto bone broth	0 g	0.2 g	0.4 g	5
Lemon juice, fresh	0.4 g	0 g	0 g	1
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	0
Total	5.8 g	2 g	12 g	140

Serving size 3/4 cup, about 130 g/ 4.6 oz

• Gluten free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free