Cabbage Noodles (Caboodles)

Cut a head of cabbage into thin strips and steam it for tender-crisp cabbage noodles in as little as 4 minutes. My one-ingredient caboodles are an inexpensive, versatile base for your go-to sauces, with no spiralizer needed. They are vegan, gluten-free, grain-free, oil-free, and low-carb.

Introduction

I love a good vegetable noodle, but I do not always want to pull out a spiralizer—or wash one afterward. A small head of cabbage and a knife give me a generous pot of noodles with very little fuss. I call them caboodles.

The trick is to cut the leaves lengthwise into thin strips and steam them only until tender. I stop while they still have a little bite. Lightly steamed cabbage has a mild flavor that works with an astonishing range of sauces, and the strips are substantial enough to twirl or toss like other vegetable noodles.

Use the finished noodles wherever a quick vegetable base sounds good. A red sauce, a spicy curry, or simply a drizzle of olive oil and sea salt can take them in very different directions. I have included my cutting method below so the inner and outer leaves turn into manageable strips, even if they are different lengths.

Why You’ll Love This Recipe

• One inexpensive ingredient.A small head of cabbage makes six servings without a special noodle-making gadget.
• Quick to cook.The strips steam in 4 to 8 minutes, depending on how tender you like them.
• Plenty of bite.Stop steaming before the leaves wilt completely for a satisfying, al dente texture.
• Flexible at the table.Their mild flavor welcomes tomato sauce, tomatillos and chiles, Thai curry, or a plain olive-oil finish.
• Fits several dietary needs.The plain cabbage noodles are vegan (egg-free and dairy-free), gluten-free, grain-free, oil-free, low-carb, and suitable for keto and Paleo eating plans. Choose toppings that suit your needs, too.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Pale green cabbage:Choose a small head and remove loose or damaged outer leaves. Its broad leaves are straightforward to stack, flatten, and slice into noodle-like strips. Water is needed in the pot to generate steam, but is not part of the finished noodles.

How to Make Cabbage Noodles

Note that the complete instructions are also in the recipe card below.

1. Set up the steamer.Place a steamer basket or metal colander in a large pot. Add enough water to reach just below its bottom.

1. Quarter and core.Quarter the cabbage lengthwise. Lay each quarter on its side and cut away the tough core at an angle.

1. Slice into noodles.Separate each quarter into shorter inner white layers and longer outer green layers. Stack and flatten one section at a time, then cut lengthwise into thin strips. Repeat with the remaining cabbage; uneven lengths are fine.

1. Steam until tender-crisp.Bring the water to a boil. Add the cabbage, cover the pot with the lid slightly cracked to let a little steam escape, and steam for 4 to 8 minutes. Move the strips around once or twice with tongs for even cooking. Stop before they are completely wilted.

1. Serve.Remove the cabbage from the steamer and toss or top with your preferred sauce, season with salt and pepper, or seasonings such as spices and herbs.

Taste and Texture

Brief steaming softens cabbage’s raw crunch and leaves the strips pleasantly tender with a little spring and bite. The flavor is mild enough to let a bold sauce lead, while the pale green and white ribbons give the plate more texture than a finely shredded slaw.

Storage

• Refrigerator, before cooking:Keep the cut, uncooked cabbage noodles in an airtight container for up to 1 week.
• Refrigerator, after cooking:Keep steamed cabbage noodles in an airtight container for up to 2 days.

Serving Suggestions

Serve the noodles as a warm base for a main-dish sauce or curry, or offer a smaller portion alongside your meal. Toss them with sauce just before serving so the strips keep their bite. For a plain side dish, add olive oil and sea salt at the table.

Flavor Variations

Toss the steamed noodles with your go-to tomato sauce and sprinkle withVegan Parmesan Cheese.

Top with fresh or jarred salsa, cilantro, black bean and corn for a tangy, spicy direction.

Spoon a ready-made Thai curry sauce over the noodles and toss with chopped roasted peanuts, cilantro and some minced green onion.

Finish with a drizzle of olive oil and a sprinkle of sea salt. Adding oil changes the oil-free status of the finished dish.

Tips for Success

• The tough core does not soften like the leaves during the brief steam. Cut it out at an angle before slicing the quarters.

• The shorter inner layers and longer outer layers are easier to flatten and cut when stacked in two groups. Irregular strip lengths are perfectly fine.

• The cabbage should steam above the boiling water rather than sit in it.

• Start checking at 4 minutes. Turn the strips once or twice with tongs and stop before the leaves are completely wilted.

Ingredient Substitutions

• I use pale green cabbage for this method. I have not tested the same cutting and steaming times with other varieties, so start checking early if you try one.

• Use a metal colander set inside a large pot, with the water level just below its bottom.

Frequently Asked Questions

No. Quarter and core the cabbage, flatten sections of leaves, and cut them lengthwise into thin strips with a knife.

Steam for 4 to 8 minutes. Check at 4 minutes and stop when the strips are tender but still have some bite.

No. The inner and outer leaves naturally produce different lengths; keep all the strips.

Yes. Store the uncooked strips in an airtight container in the refrigerator for up to 1 week. Cooked strips keep refrigerated for up to 2 days.