These garlicky buttered cabbage noodles turn half a head of cabbage into silky, noodle-like ribbons that eat like pasta. The cabbage sautes in coconut oil, then finishes in ghee with a double dose of garlic. It is a 10-minute side that goes with practically anything.
Garlicky Butteres Cabbage Noodles
1 tablespoon (15 ml) coconut oil
5 to 6 cloves garlic, peeled, minced (divided in half)
½ head green cabbage, sliced thin
3 tablespoons (45 ml) ghee
Salt and freshly ground black pepper, to taste
- Heat the coconut oil over medium heat in a large frying pan or skillet that is already hot. Once the oil is hot, add half the garlic and sauté for about 30 seconds, being careful not to burn it. Add the cabbage and sauté until softened, about 5 minutes.
- Add the remaining garlic and the ghee, mix well, and cook for 2 or 3 minutes to allow the flavors to combine. Season with salt and pepper, to taste.
NOTE: If you feel that your cabbage needs more flavor, add some smoked paprika.
VARIATIONS: Red cabbage would also be great here, or a mix of the two for a very colorful side.
Pro Tips for Success
- Slice the cabbage as thinly as you can. The fine ribbons are what make the dish feel like noodles rather than slaw.
- The garlic goes in twice - half blooms in the hot oil at the start and the rest is stirred in at the end, giving you both sweet cooked garlic and fresh bite.
- Watch the first batch of garlic carefully. Thirty seconds is all it needs before the cabbage goes in, and burned garlic turns the whole pan bitter.
- If the cabbage tastes like it needs more, add a pinch of smoked paprika at the end.
- Red cabbage works just as well, or use a mix of red and green for a very colorful side.
Frequently Asked Questions
Are cabbage noodles paleo?
This version is - just cabbage, coconut oil, ghee, garlic, and seasoning. It is a grain-free stand-in for pasta and naturally low in carbohydrates.
Can I make this dish ahead of time?
It is best fresh, but leftovers keep for 3-4 days in the fridge. Rewarm them in a hot skillet so the cabbage does not go soggy.
What should I serve with garlicky buttered cabbage noodles?
They are the perfect bed for anything with a pan sauce - seared chicken, pork, or shrimp - and they sit happily beside any roasted meat.
Can I use red cabbage?
Yes - red cabbage works, or mix red and green for a colorful side. The cook time is exactly the same.
Recipe Card
Ingredients
Method
- Heat the coconut oil over medium heat in a large frying pan or skillet that is already hot.
- Once the oil is hot, add half the garlic and sauté for about 30 seconds, being careful not to burn it.
- Add the cabbage and sauté until softened, about 5 minutes.
- Add the remaining garlic and the ghee, mix well, and cook for 2 or 3 minutes to allow the flavors to combine.
- Season with salt and pepper, to taste.
