Cabbage-etti A great recipe for those who want spaghetti, but not the guilt of noodles.


Here is one of my first recipes, it is featured in the April Rolling Strong Newsletter.

This recipe was a result of me wanting a healthier alternative to pasta that was simple and easy to fix on the truck. From start to finish, I can have this meal prepared and cooked in less than 30 minutes. The Cabbage noodles also work well in almost any other dish where Pasta is an ingredient.




About ¼ of a whole uncooked cabbage per person.
Salt to taste (optional)
1/8 teaspoon of Crushed Red Pepper Flakes (optional)
1 teaspoon Italian Seasoning
1 small Onion chopped or cut in half and thinly sliced or 1 teaspoon onion powder
1-2 cloves of Garlic, chopped or 1 teaspoon garlic powder or about 2 teaspoons of jarred garlic
About ½ – 1 teaspoon of your favorite no-salt seasoning such as Mrs. Dash (also optional)
-2 teaspoons of olive oil.
-1 cup of your favorite Spaghetti Sauce ( I used Ragu Chunky Garden Style)
Additional Optional add-ins: 2 eggs or some ground meat such as turkey or Italian sausage

Take Cabbage remove the outer leaf or 2 if needed (They can be a bit dirty.)

Cut the cabbage into halves. If you don’t want as much then cut in half again to make quarters.
Remove the core. This will make the slicing into strips easier, and cooking faster.
Slice cabbage into as fine strips as possible so they resemble noodles.
If using fresh onion and garlic, chop garlic and either slice onion into thin strips or chop depending on your preference for size and texture.

Pre-heat skillet to medium low. If using an electric skillet, about 200-250 degrees.
Place about 2 teaspoons of oil into skillet.
Add fresh onion and garlic, heat until soft.
If not using fresh onions, add the cabbage. Add seasonings and toss lightly in the oil, till coated. It may be necessary to do multiple batches if you have a small skillet.
Lightly cook the cabbage till it begins to soften and wilt. Stir as needed.
Once it begins to wilt but is still crunchy push to side and add the spaghetti sauce on top.

You can now add the 2 eggs, unscrambled, to the side of the pan that is open.

Season lightly if desired.
Add about 2 teaspoons of water around the edge of the eggs and cover. Cook for about 3-5 minutes. This will finish cooking the cabbage and cook the eggs to over hard. Uncover and serve. Add cheese if desired. I prefer my eggs cooked to over hard and this recipe reflects that. Adding the water speeds the cooking process and makes for a light and fluffy egg.

If you prefer to add meat to yours instead of the olive oil cook the meat in the pan first. Then set to one side and follow the instructions as above adding the meat in the last 3-5 minutes and cover to reheat as needed.

The cabbage-etti can be used for almost any recipe that calls for noodles. I have used it as a side for Chicken Parmesan, or added additional fresh vegetables for a vegetarian meal. I have found this to be a good substitute for spaghetti squash when it is out of season or not in my budget for that week.

Enjoy this Recipe that was developed for the Rolling Strong Newsletter!!!

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