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If you follow me on instagram at all, you probably know that I LOVE cabbage. I eat it almost every day in some form or another, but I usually end up just sauteing it or making my favorite crack slaw. Sometimes, though, I want something that feels a little more substantive, something noodle-y. A dish I really liked back when I ate real pasta was a really simple dish made by sauteing cabbage and noodles in butter. This is my gluten-free, vegan, paleo and keto take on that very meal.
This dish is so easy to make, but is quite filling and makes for some lovely vegan keto comfort food, especially on a chilly fall/winter/spring day.
To make this keto noodles and cabbage dish, you need the following:
- green/white cabbage
- shirataki noodles (or zucchini noodles)
- vegan buttery spread (the one I use is from my cookbook!)
- nutritional yeast
- salt & pepper
- fresh dill
The basic idea is that you slice the cabbage really thinly and saute it with the cabbage in the butter spread. Then, mix in the nutritional yeast, season as you like and garnish with some chopped fresh dill. It’s super easy to make, but really delicious.
This is also a dish that can be easily adapted. I sometimes like to add in hemp seeds for protein and mushrooms for some added flavor and nutrition, but you could add in whatever vegetables suit your fancy.
Notes on Making Vegan Keto Buttery Noodles & Cabbage (gluten-free, dairy-free, soy-free)
- I use the buttery spread from my cookbook, which is whole foods-based. You can also buy whole foods-based spreads from brands like Miyoko’s Kitchen or just use your favorite vegan butter substitute. They should all work!
- I like to serve this with some sauerkraut mixed in, and will also add a tbsp or two of hemp seeds.
- If you want to make this a more filling meal, you can mix in up to 4 tbsp of hemp seeds or toss some baked tofu on top for added fats and protein.
- If shirataki noodles aren’t your thing, you can use zucchini noodles (or your favorite veggie noodles) instead. Because zucchini noodles can’t take the heat as long as shirataki noodles, I’d recommend throwing them in at the end, after the cabbage is fully cooked and sauteing for another minute or two until they reach the texture you’re after!
- The nutritional yeast here provides some of the buttery flavor as well as protein and a bunch of B vitamins. Neither brewer’s yeast nor regular baker’s yeast can be used here instead. If you don’t have nutritional yeast, you can just leave it out.
- If you don’t have fresh dill, you could use dried instead, just be sure to add it in while everything is still cooking, so the flavor spreads throughout the whole dish!
- While I strive to provide accurate nutritional information, there are many brands and types of the same ingredient with differing nutritional values, so your calculations may vary!
This rich and buttery-tasting, gluten-free, vegan keto noodles and cabbage dish is nutritionally-dense and deliciously warming comfort food.
- 2 tbsp vegan buttery spread
- 8 oz (225g) thinly sliced green/white cabbage
- 1 8oz (225g) bag of shirataki noodles
- 1/4 cup (20g) nutritional yeast
- salt & pepper to taste
- 2 tbsp chopped fresh dill
- Drain and rinse the noodles thoroughly.
- In a large frying pan, saute the cabbage and noodles in the buttery spread until the cabbage is totally soft and the excess liquid has evaporated.
- Remove the pan from the heat and stir in the nutritional yeast. Salt and pepper to taste.
- Divide between two plates, garnish with fresh dill and enjoy!