Here's a new kind of veggie noodle! Shredded cabbage replaces pasta in a luscious dish that blew our tasters' minds. Enjoy it as a gluten-free dish, or serve with crusty bread.

Source: Midwest Living

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Credit: Jacob Fox

Recipe Summary test

hands-on:
20 mins
total:
42 mins
Servings:
4
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a Dutch oven, melt 1/4 cup of the butter over medium. Add cabbage; cover and cook, stirring occasionally, 7 minutes. Stir in mushrooms, garlic, salt, and pepper. Cover and cook, stirring occasionally, 5 minutes.

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  • Uncover; cook until tender and any excess liquid evaporates, about 5 minutes. Transfer to a bowl. Melt the remaining 1/4 cup butter in the Dutch oven. Add cream; cook over medium, stirring occasionally, until sauce starts to thicken, about 5 minutes. Add Parmesan cheese, stirring until thick and smooth. Return vegetables to pan; stir to coat and heat through. Serve topped with parsley and Parmesan.

Nutrition Facts

587 calories; fat 52g; cholesterol 150mg; saturated fat 33g; carbohydrates 18g; mono fat 13g; poly fat 2g; trans fatty acid 2g; insoluble fiber 6g; sugars 10g; protein 16g; vitamin a 2127.2IU; vitamin c 79.2mg; thiamin 0.2mg; riboflavin 0.6mg; niacin equivalents 2.8mg; vitamin b6 0.4mg; folate 110.9mcg; vitamin b12 0.5mcg; sodium 1119mg; potassium 712mg; calcium 473mg; iron 1.6mg.
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