Caboodles are easy vegetable “noodles” made from cabbage! They are endlessly versatile and do not require a spiralizer. They are keto, vegan, low-carb, low-calorie, oil-free and Paleo.Vegetable noodles are a delicious and simple swap for noodles of all kinds, as well as a fun (and pretty!) way to eat and enjoy a wide assortment of vegetables.
Why not add (or, perhaps, remind yourself of) another versatile vegetable noodle? It’s an especially frugal and convenient one. Moreover, it does not require a spiralizer (hurray for less clean-up, always).
It’s Caboodles, steamed, cabbage noodles. They are go-with-everything perfect.
When lightly steamed, caboodles have the most neutral flavor of any vegetable noodle I have tried. They also have a satisfying, al dente texture.
Caboodles work with just about any flavor profile to create satisfying main dishes (e.g., Italian red sauce, Tex-Mex tomatillos and chiles, fiery Thai curry, or Greek everything), or finish with a drizzle of olive oil and a sprinkle of sea salt for a simple side dish.
Caboodles also fit most every eating plan, including:
Here’s how to make them. Begin by removing any tough or torn outer leaves of a small (about 1.5 pounds) pale green cabbage. Next, quarter (lengthwise) the cabbage.
Lay the quarters on their sides and cut out the core. Cut the core out at an angle to remove all of the tough bits. Discard the cores.
To make the noodle strips, I like to separate each cabbage quarter into two sections: the shorter inner layers (white) and the longer outer layers (pale green). Stack these sets of layers, pressing down to flatten, and then cut into thin, lengthwise strips.
Repeat until all of the quarters have been cut into thin strips. Do not worry about irregular shapes and lengths. Keep them all.
Set up your steamer by placing a steamer basket, or a metal colander, in a large pot. Fill the pot with enough water to come just below the bottom of the steamer.
When all of the cabbage is cut, bring the water in the pot to a boil. Once boiling, add the cabbage and cover the pot. Leave a crack at one side of the lid to allow some steam to escape.
Cook the cabbage for 4 to 8 minutes until it is tender (to your liking). Stop cooking before the cabbage looks completley wilted. You still want some bite (aim for al dente)!
For even steaming, move the cabbage around once or twice (tongs work well) as they cook.
And that, my friends, is all that you need to make caboodles!
Use them in your favorite noodle recipe, and/or top or toss with your favorite pasta sauces or toppings (cabbage noodles + toppings = kit and caboodle. I cannot help myself).
If delicious, easy, convenient and satisfying is not enough, caboodles also deliver hefty doses of vitamins C and K, as well as fiber. Cabbage is also very beneficial for reducing inflammation and improving your digestive health. More cabbage, please!
Happy cooking, everyone!
Making this recipe? I would love to see it!
Instagram: Tag @powerhungycamilla and hashtag #powerhungrycamilla
Facebook: Tag @powerhungyblog and hashtag #powerhungryblog
Twitter: Tag @camillacooks and hashtag #camillacooks
- 1 small head (1.5 lbs/ 680 g) pale green cabbage, loose outer leaves removed
- Place a vegetable steamer or metal colander in a large pot. Fill with enough water to come just below the steamer/colander.
- Quarter the cabbage lengthwise. Place quarter on their sides and cut out the cores; discard cores.
- Separate each quarter into two sections (inner white layers and outer green layers). Working with one section at a time, press down and cut lengthwise into thin strips. Repeat until all of the cabbage is cut.
- Bring the water in the pot to a boil. Add the cabbage, cover (crack cover to allow some steam to escape),and steam for 4 to 8 minutes until caboodles are tender but not completely wilted.
- Remove cabbage from steamer and enjoy in any way that you would serve noodles.