Rating: 4.5 stars
24 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

I threw this together one night when I was craving a Cajun chicken pasta dish I used to make. I've missed it since going low-carb. This dish was a perfect substitute! Great texture and a very, very mild vegetable flavor. Mostly just Cajun yumminess! Adjust the spices to your taste.

Recipe Summary

cook:
15 mins
total:
30 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine chili powder, thyme, smoked paprika, oregano, cayenne pepper, cumin, onion powder, and salt in a bowl.

    Advertisement
  • Melt butter in a large skillet over medium heat; cook and stir onion in hot butter until translucent, about 5 minutes. Add garlic and cook until soft, about 2 minutes; stir shredded cabbage into onion and garlic. Cook and stir cabbage mixture until cabbage starts to soften, about 5 more minutes.

  • Stir spices into cabbage mixture and cook, stirring often, until spices are evenly mixed in and cabbage is tender, 3 more minutes.

Cook's Note:

The spice quantities are a guide. Add or subtract to your taste (and heat tolerance). The cabbage should be small. You need a yield of about 5 cups shredded cabbage.

Nutrition Facts

114 calories; protein 3g; carbohydrates 14.3g; fat 6.3g; cholesterol 15.3mg; sodium 663.2mg. Full Nutrition
Advertisement