Keto Zucchini Noodles with Buttered Cabbage

Ingredients

• 2 medium Zucchini
• 1/4 head Green Cabbage
• 4 tbsp Butter
• 2 cloves Garlic
• 1/4 tsp Salt
• 1/8 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1First, prepare the vegetables: Using a spiralizer, create noodles from the 2 medium zucchini, or use a vegetable peeler to make zucchini ribbons. Shred the 1/4 head of green cabbage into thin strips, about 0.3175 cm wide. Mince the 2 cloves of garlic.
2. 2Place a large skillet (at least 25.4-30.48 cm in diameter) over medium heat (approximately 148.9-162.8°C or 150-160°C). Add the 4 tablespoons of butter to the skillet and allow it to melt completely.
3. 3Add the 2 cloves of minced garlic to the melted butter and cook for about 30 seconds, stirring constantly, until the garlic becomes fragrant.
4. 4Add the shredded 1/4 head of green cabbage to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the cabbage has softened and appears slightly wilted.
5. 5Add the zucchini noodles or ribbons, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper to the skillet with the cabbage. Continue to cook for 3 to 5 minutes, stirring frequently, until the zucchini is tender-crisp but still holds its shape.
6. 6Remove the skillet from the heat and serve immediately.

Related Guides