I came up with this dish after trying shredded cabbage as a pasta substitute based off a recipe in The Ketogenic Cookbook by Jimmy Moore and Maria Emmerich. I definitely like it done Italian style, and you can use the basic principle of sauteing the shredded cabbage in a little fat for about 15 minutes on medium heat, then add cheese sauce or other pasta sauces as it pleases you. It's pretty versatile it would seem. The cabbage has a nice bite to it and the flavor is really good.
For one serving
2.5 cups shredded cabbage, approximately
1 Tbsp butter or olive oil
1/2 a small onion, diced small
2 or 3 cloves garlic, sliced or chopped roughly
1/4 cup strained or crushed tomatoes or low carb tomato sauce
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp cayenne
salt
Toppings:
shredded cheese of choice (such as mexican blend, mozzarella, parmesan)
2 Tbsp full fat sour cream
Salsa or salsa verde
hot sauce
1. In a skillet, heat the butter over medium heat. When the pan is hot, add the shredded cabbage, onion, garlic, and a dash of salt.
2. Cook the cabbage, stirring occasionally, until it is fairly tender. This will take a little time, about 15 minutes.
3. Then add in your spices and strained or crushed tomatoes.
4. Cook for a minute or two. Taste and season with salt if needed.
5. Serve hot with the various toppings.
