These Carrot & Cabbage Noodles are a healthy, low carb alternative to conventional noodles or even zucchini noodles. These noodles are Whole30 approved, Paleo, gluten free, Vegan and don’t contain any added sugars.
Noodles are the ultimate comfort food. Plus, they’re easy to make and quick to throw together. Yes, I’m talking about you mac’n cheese and spaghetti.
But, have you ever replaced conventional noodles with cabbage noodles? Whether that’s a yes or a no, these Carrot & Cabbage Noodles are a must-try!
They’re a great option when you’re looking for something relatively low carb and healthy, but still satisfying and comforting.
Ingredients in Carrot & Cabbage Noodles
These Carrot & Cabbage Noodles are healthy, wholesome and naturally gluten free. My recipe is made with 5 simple ingredients:
- olive oil
- fresh rosemary
This recipe, like most savory recipes, is highly customize-able. All you really need is an extra large carrot, cabbage and some oil. The seasonings are optional. But, I strongly recommend using some spices and salt to flavor the noodles.
How to Cook Vegetable Noodles
To make these noodles, you’ll need a medium-sized frying pan with a lid. Before cooking the veggie noodles, first peel a large carrot. A simple carrot peeler will do the trick! Then, cut the cabbage into thin strips.
Turn the stove top on and set to medium heat, then add the oil. After letting the pan heat up, add the cabbage and the carrots. Place the lid on the pan and cook on medium heat for 5 minutes.
While the noodles are cooking, remove the stem from the rosemary and chop it into small pieces.
After 5 minutes, remove the lid and add the rosemary and salt. Cook an additional 5 minutes (uncovered), stirring once every minute.
You can add-in more ingredients such as nuts, seeds or dried fruit. I added a handful of dried cranberries and slivered almonds.
Plate and serve immediately!
What To Serve with Carrot & Cabbage Noodles
You’ll want to add a decent amount of protein to make this a full meal. Anything from salmon to meatballs to eggs would pair well with these noodles.
How to Store Noodles
These noodles are best eaten right after cooking. Rather than storing pre-cooked veggie noodles, I recommend prepping the noodles beforehand and then cooking them when you’re ready to eat.
For example, peel a bunch of carrots and chop a head of cabbage. Store the veggies in an air-tight container in the fridge. Then, take out the veggies and cook just before meal time.
Healthy, low carb veggie noodles made from carrots and green cabbage. Paleo, Whole30, Vegan and naturally gluten free.
- 1 large carrot
- 1/4 head green cabbage
- 1/2–1 tsp olive oil
- sprig of fresh rosemary
- 1/4 tsp salt
- Peel carrot into thin strips using a carrot peeler.
- Cut cabbage into thin strips.
- Place frying pan on stove top and set heat to medium. Add oil.
- Place cabbage and carrot strips on pan. Cover and cook on medium heat for 5 minutes.
- Chop rosemary.
- Remove lid from frying pan, add rosemary and salt* Cook an additional 5 minutes on medium heat (uncovered), stirring every minute.
- Plate and serve immediately.
Recipe serves one, but feel free to double or triple the ingredients to serve more.
*Optional: add in more herbs or ingredients such as nuts, seeds and dried fruit. I added a handful of dried cranberries and slivered almonds.
Keywords: veggie noodles, Whole30, Paleo, nut free, no added sugar, egg free, Vegan, side dish, lunch, dinner