Living with food allergies, sensitivities, or Celiac Disease, often means that you find yourself eating the same old boring ‘safe’ foods over and over and over again. While I love trying new flavors and coming up with new recipes, I live in the real world and don’t have time to eat something new every day. I need quick recipes that can easily be adapted for different meals.
Enter Cabbage & Carrot Noodles! This is one of my favorite ‘noodle’ replacements that can be used as a base for pretty much any type of protein or flavor. Obviously they don’t taste like noodles, but anything that can be thrown in one bowl and called a meal is close enough to a noodle for me.
I’ve been eating these on the regular. I originally made them as a base for asian pork meatballs (recipe will be posted for those soon!), but quickly realized that I LOVE THEM WITH EVERYTHING.
They are great as a side just as they are, covered in whatever sauce you have on hand, or mixed with any type of protein for a one bowl meal. If I make them for dinner and have left overs, I will reheat them in my cast iron pan with eggs and a protein for an easy veggie packed breakfast.
Some of my favorites to top them with:
- Eggs & sausage
- Eggs & bacon
- Ground beef
- Shredded crock pot beef or pork
- Pork meatballs
- Nut sauces
Cabbage & Carrot 'Noodles'
Yield 4 -6
Eat this as an easy side or quick base for the toppings of your choice. It's a great base for one meal bowls.
- 1/2 large green cabbage, sliced into strands
- 1lb rainbow carrots, julienned
- 2 shallots or a small onion, thinly sliced
- 2-3 TBS pastured lard, tallow, or coconut oil (high quality animal fat will taste the best, coconut oil works too)
- Salt to taste
- Prep your veggies and preheat skillet with cooking fat of choice over medium heat.
- Add cabbage, carrots, and shallots. Salt to taste.
- Stir frequently and cook until noodles are soft, about 15-20 minutes.
I like to make this recipe with red cabbage too, and will mix it up depending on what's available. Half red/half green makes for a beautiful dish.
Tip: Pick yourself up a julienne peeler! They are inexpensive and it will save you from fighting with a knife. Shredding veggies for a salad, stir fry, or even making zucchini noodles is a breeze. I use it when I don’t feel like washing the spiralizer. I also throw it in my suitcase when I travel which makes eating away from home easy peasy. You use it just like you would a normal vegetable peeler.