Frizzy Cabbage "Noodles"

Frizzy Cabbage “Noodles”

My kids are on a leafy green strike lately. For a food-obsessed mom like myself there’s nothing worse than a leafy green strike, that’s for sure. Well maybe a semi-green strike because they love avocado all of a sudden, not sure where that came from because they’ve rejected avo for months! They’ll eat frozen green beans and edamame all day long but kale, collards, chard, etc? Forget it!

So what’s a leafy green obsessed mom like me to do?

Lie. Don’t tell me you haven’t done it.

“Eat your green noodles if you want oranges for dessert!” (Cabbage counts as a green, right? Whatever, close enough.)

They ate it, no questions asked. All I have to do is call them noodles? Maybe I’m making this much harder on myself?

Mom: 1

Kids: 0

I ate a pretty big helping of this, it’s pretty darn good! Simple yet delish! Oh the future possibilities with this simple little recipe!

Frizzy Cabbage "Noodles"

Frizzy Cabbage “Noodles”

Frizzy Cabbage “Noodles”

Ingredients:

  • 1 large’ish head of cabbage
  • salt
  • pepper
  • patience

Instructions:

  1. Shred cabbage thin using a knife or a food processor. You can use a mandolin but BE CAREFUL!
  2. Put shredded cabbage into large cold frying pan
  3. Add salt and pepper – about 1/2 tsp of each to start
  4. Turn heat to medium-high and cook for about 10 minutes, stirring occasionally
  5. Lower heat to medium-low and continue to cook until cabbage caramelizes. Took me another 10 minutes or so
  6. Add salt and pepper to taste and serve!
No need for oil or butter, just salt & pepper plus a little patience!

No need for oil or butter, just salt & pepper plus a little patience!

 

 

 

 

 

 

Starting to caramelize!

Starting to caramelize!

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  1. Stasia Doster Reply

    I am going to have to try this! I love cabbage and am always looking for new ways to fix it.

  2. Do you think this would freeze well? I have a whole head of cabbage, and would love to cook in all in one go, as long I don’t have to eat cabbage for a whole week.

    • aprilcmast Reply

      I don’t know but a head cooks down pretty small so you won’t be eating cabbage for that long! :-)

  3. Pingback: Getting Your Greens | Forcing the Bloom

  4. Michelle Tiemann Reply

    love the “patience” part of the ingredients :0) this sounds good.