Cabbage Pesto ‘Pasta’

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Cabbage Pesto ‘Pasta’


Looking for an alternative to pasta? Vegetable noodles are the best way to satisfy your craving without the added carbs and calories. Who knew cabbage could serve as a pasta alternative. Keeping the cabbage al dente during the cooking process helps the taste and texture even more. You won't be disappointed with this dish. Bon Appetit!



1. Prepare Garden Fresh Basil Pesto (this can be prepared ahead of time and refrigerated).
2. Prepare cabbage: Wash thoroughly. Remove core and any hard center pieces of cabbage. Julienne cabbage into thin strips similar to pasta.
3. Heat a wok or large skillet on medium-high heat.
4. Once heated, add cabbage and dry cook for 3-4 minutes, until the cabbage begins to wilt. Don't let the cabbage char or brown.
5. Once wilted, add 3 tablespoons of Garden Fresh Basil Pesto to the cabbage, and mix through using tongs.
6. Continue to coat the cabbage with pesto until mixed thoroughly, and saute the cabbage in the skillet for another 2-3 minutes.
7. Plate the cabbage, and top with grated parmesan, as desired.
8. Enjoy topped with grilled chicken, salmon, shrimp or even tofu!

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Nutrition Facts
Serving Size 1 Serving
Servings Per Recipe 2

Amount Per Serving
Calories 133
% Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Trans Fat 0g
Cholesterol 2g 1%
Sodium 107mg 4%
Potassium 396mg 11%
Total Carbohydrate 13g 4%
Dietary Fiber 5g 20%
Sugars 8g
Protein 4g 8%

Vitamin A 6%
Vitamin C 139%
Calcium 12%
Iron 8%
Vitamin E 3%
Vitamin K 215%
Thiamin 10%
Riboflavin B2 6%
Niacin 3%
Vitamin B6 16%
Vitamin B12 1%
Panthotenic Acid 5%
Magnesium 8%
Zinc 3%
Selenium 1%
Copper 4%
Manganese 21%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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