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I don’t know about you, but sometimes cooking sounds SO unappealing. There are days that I just want to eat something comforting fast, but I don’t want to resort to take-out and feel even more sluggish later. That’s when I turn to this 2-Ingredient Detox Spaghetti, because it literally takes me about 10 minutes to prepare and is ultra-comforting.
I realize that shredded cabbage does not have the same taste or texture of spaghetti, and it certainly won’t fool anyone into thinking that they’re eating real pasta, but that’s not really the point of this quick recipe. When you cook shredded cabbage until very tender in your favorite pasta sauce and then top it with a sprinkling of your favorite parmesan cheese (try this vegan version if you like), it’s transformed into a comforting dish that has the classic flavor of spaghetti. It’s a fast and delicious way to eat a large portion of veggies, and leaves me feeling satisfied without the need for pasta or any extra tools, like a spiralizer. If you keep a bag of shredded coleslaw mix on hand, this meal is truly only minutes away! To tell you the truth, I think I like it more than using real pasta.
Since cabbage is very low in calories and carbs, I typically eat this entire recipe by myself. It’s perfect for when you’re only cooking for one, and I’ll often make it on nights that my husband wants to eat the last portion of leftovers from a previous night’s dinner. If you have spaghetti-lovers in your family, this recipe could also be a tasty side dish to get your picky eaters to try cabbage. Feel free to double or triple it to fit your needs!
This dish is naturally gluten-free, nut-free, dairy-free and vegan. It’s even oil-free if you choose to use a fat-free marinara sauce! (You can see my favorite brand in this post.) Feel free to add your favorite cheese (or vegan cheese) as a topping, if you like. You could also make this meal heartier by adding your favorite protein, such as tofu, tempeh, cooked lentils, or high-quality meat, but keep in mind that cooking those items will extend the cooking time a bit. Adapt it as you see fit!
Ingredients
- 1 (12 ounce) bag shredded cabbage, or coleslaw mix
- 3/4 to 1 cup marinara or pizza sauce , to your taste
Instructions
- In a deep skillet or dutch oven over medium-high heat, combine the shredded cabbage and marinara sauce and stir well. (Start with 3/4 cup marinara and add more if you like to taste.) The cabbage will be very bulky at first, but it will shrink down significantly as it cooks.
- Stir often to help prevent sticking, until the cabbage is very tender, about 8 to 10 minutes.
- Serve warm with a sprinkling of your favorite cheese, and feel free to add in any other protein or toppings that you like.
Nutrition
Per Serving: Calories: 146, Fat: 2g, Carbohydrates: 28g, Fiber: 10g, Protein: 6
Note: When choosing your marinara sauce, be sure to look at the ingredient list and check that there is no added sugar and less than 4 grams of fat per serving to limit the added oil. My favorite jar is from Whole Food’s 365 brand with no added oil or sugar.
I hope you’ll enjoy this quick dish anytime you’re rushed for time or don’t have the energy to cook an elaborate dinner. I eat it myself at least once a week!
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Reader Feedback: Do you have a favorite go-to 10 minute meal?
The images do not match the recipe. Recipe calls to mix cabbage and sauce in pan, but images show sauce on top of cabbage. Why the mismatch?
I just wanted the photos to “look” like spaghetti, because when you mix it together it’s not as visually appealing. People eat with their eyes first, so to convince someone to try something that really IS DELICIOUS, sometimes you need a prettier photo to get them to try it. And I’ve served it this way to guests! Similar results either way, but cooking the cabbage with the sauce at the same time is a little better at hiding the cabbage flavor.
I made this last night and It was really good! Thank you. My high carb and carnivore hubby ate 2 bowls!
My go to is a big bowl of steamed organic broccoli (doesn’t take too long to cook as long as I’ve got it all chopped and prepped beforehand – I often chop veggies in the morning ready for dinner) dressed with olive or macadamia oil, turmeric, dulce, Himalayan salt and pepper. Then I chase this with a plate of slices narnies and blubes with some homemade nut butter – super easy and a range of colours. Yum.
What a great idea. I love cabbage and can’t wait to try this recipe.
I’m really wanting to try this. Can you confirm the cooking method. The recipe says to mix the sauce and cabbage together before coming, but the photo shows the sauce on top of the cabbage, unmixed.
Yes, I wanted the photos to look more like traditional spaghetti, but I usually cook the cabbage directly in the sauce. It looks a lot messier that way, but tastes totally delicious. 😉 You’re welcome to cook the cabbage separately if you prefer, and top it with marinara like the photos– I ate it that way for the first time and it still worked great.
Thanks for comfirming; I see somebody else had the same question. Going to give it a try. I made your quinoa and mushroom burgers and lentil Chilli recently and both were excellent. Well done on the books and the great recipes. I love them!
Why does the pic show cabbage with only sauce on top but directions say to cook the cabbage in marinara?
The pictures don’t look as appetizing when the cabbage is cooked down in the marinara sauce. I wanted them to look more familiar, like spaghetti, so I tried photographing the cabbage with the sauce on top, too. It tastes the same, either way! 😉
Hi Megan
Have you ever tried using kelp noodles by the company Sea Tangle? I first experienced these at MAKE restaurant in Santa Monica. If you soak the “noodles” in warm water and baking soda for 20 minutes to break down the fibers, you’ll think you’re eating angel hair pasta. I’ve fooled many family members. The best part is they’re virtually calorie-free and combine as a vegetable.
I have used those in the past! It’s been a while since I’ve tried them, but thanks for the reminder. 😉
Yummy looking is right! But can I ask you about tomatoes? I have heard they – all with all members of the nightshade family – are high inflammatory ingredients. Do you know if that is correct or not? (I find it is sometimes difficult to find reliable nutrition information as fads seem to come and go) Thanks.
According to Dr. Weil, that is a myth: https://www.drweil.com/diet-nutrition/food-safety/toxic-tomatoes/ Different foods may always affect people differently, but I won’t be avoiding nightshades myself! 😉
thanks so much for getting back to me. I’m psyched to put tomatoes back in my eating – not sure that I could of held out over the summer when they were fresh anyway. but it is nice to know that there is not a reason form me to even try. I see this recipe being made in the near future. Thanks again.
I love your recipes. I have tried two of them so far both easy and delicious. Your Paleo chocolate chip cookies no grain dairy or sugar we’re excellent as well as your recent one I found with the cabbage and marinara sauce. Please keep doing what you do. You are great at it!!
Tomatoes are only inflammatory based on my research when cooked but absolutely healthy raw. I will be trying this recipe using a roasted pepper sauce.
YUM this looks so good!
Izzy | Pinch of delight
I’m always looking for a new way to eat salad and this sounds pretty tasty! Current favorite is with salsa as a dressing but I could see this recipe easily becoming a new fave!