No matter how tempting and tasty pasta is we all know that after the age of 22 it cannot be indulged on a regular basis. During the winter months I typically substitute spaghetti squash or french cut green beans for my pasta cravings. Unfortunately, spaghetti squash goes out of season quickly and I am currently experiencing green bean overload. So now I have found a new friend in shredded cabbage. It is incredibly filling and super quick to make.

From the H&H Kitchen: Cabbage Pasta

ingredients

1 bag fresh express angel hair cabbage or fresh head of cabbage

1 32oz can low sodium chicken broth

1 tbsp crushed garlic

2 tbsp extra virgin olive oil

salt & pepper to taste

directions

preheat large (2 quart) pot to medium heat

add olive oil and garlic to cover the bottom of the pan

add bag of cabbage and sauté for 3-4 minutes

add enough chicken broth to cover cabbage

bring to a boil and boil until desired tenderness 10-15 minutes

salt and pepper to taste

Once the cabbage is soft, drain and serve with favorite spaghetti sauce.

*We enjoy tossing the cabbage with sautéed ground grass fed beef, diced sautéed mushrooms, onions, chopped olives, olive oil and Parmesan cheese. Try it!*

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Written by Lea Barlow • 1 Comment