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This red cabbage pasta is a deliciously filling meal for lunch or dinner.
This recipe came about due to some peanut sauce I had left over. I wanted something that would keep me full for a while because I had a lot to do that day and wouldn’t have time to sit down and eat for quite a few hours, and this pasta dish totally came to the rescue!
BENEFITS OF CABBAGE
One of the most nutrient-dense ingredients in this dish is the red cabbage. It’s filled with good-for-you nutrients! So enjoy the dish AND the nutritional benefits!
- It has a very low caloric profile.
- It’s high in vitamin C
- It’s good for your gut with lots of insoluble fiber!
- Studies showed that cabbage could be really great for your heart!
- Cabbage is a great source of potassium!
- Cabbage may help reduce cholesterol.
- It’s a great source of vitamin K!
WHICH IS BETTER? RED OR GREEN CABBAGE?
While both types of cabbage have fabulous nutrition profiles, red cabbage is better than green. It offers more antioxidants and more vitamin C.
CAN YOU SUBSTITUTE GREEN CABBAGE FOR RED CABBAGE?
Absolutely! The color won't be there ,obviously, but the flavor will be about the same.
CAN YOU EAT RED CABBAGE RAW?
Absolutely! Cabbage can be enjoyed cooked or raw. Just make sure you wash the leaves really well.
HEALTHY PASTA RECIPES
- Baked Ziti
- Dairy-Free Carbonara
- Rustic Italian Pasta
- Chickpea Orzo Salad
- Spaghetti Pie
- Cheese Burger Pasta
- Turkey Vegetable Pasta
- Mexican Pumpkin Rotini
- Chili Mac
RED CABBAGE PASTA RECIPE:
Red Cabbage Pasta
- ½ lb. pasta (whatever your favorite is – I used chickpea pasta)
- 4 cups shredded kale
- 4 cups shredded red cabbage
- 1 cup chopped red onion
- 1 tbsp. coconut oil
- 1 tbsp. tamari
- 2 tsp. garlic powder
- peanut sauce (to taste – see recipe link above)
- vegetable broth (as much as needed for cooking – replaces cooking with oil)
- Set the pasta to cook.
- While the pasta cooks, place the kale, red cabbage, onions and oil in a large skillet.
- Sauté until the onions are translucent and the cabbage and kale have
- Stir in the Tamari and the garlic powder, mix well and set aside. Use vegetable
broth only if the oil runs out and you need to continue cooking.
- If you haven't already made your peanut sauce, make it now.
- When all three components are finished, toss them all together and serve.
- Sprinkle a few chopped peanuts over the top for a nice, added texture.