This recipe is about cabbage masquerading as tagliatelle, rather like cauliflower masquerading as risotto or rice or mash. And braised cabbage totally works for me, and the previously-cabbage-hating Wildman.
I used it as a base for Creamy BBQ Shrimp, but you could also use it with Turkey and Mushroom Stroganoff, Sage and Onion Pork, Lemon Buttered Shrimp, or any number of other saucy keto things. I also used cabbage instead of pasta in my Chicken and Cabbage Carbonara, and that was all kinds of successful.
I am very aware of the fact that this is possibly the most boring image of cabbage that the interwebs have ever witnessed. Hand on heart I was tired after a work week that felt like it lasted 17 days, and by the time I got to shoot the cabbage my creativity (and patience) had run for the exit. Must. Try. Harder.
This is super simple yummy cabbage. I have nothing more to say. Except that you should go make some. And then start thinking cabbage every time you have a delicious sauce that needs something to smother. Braised cabbage will completely fill your noodle void. You could also shred it even finer to make you think ‘spaghetti’. In which case you should reduce the cooking time so it doens’t get soggy. No one likes soggy cabbage.
- 8 fl. oz. / 1 cup chicken stock
- 1 1/2 lb. / 670g shredded white cabbage
- In a large pan, bring the chicken stock to the boil.
- Reduce the heat to a simmer, add the cabbage and cover.
- Cook for 12 – 15 minutes until the cabbage is just tender.
- Drain the cabbage (reserve the stock for future use) and serve.