At some point in your Paleo life you give up the dream that any vegetable will ever come close to actually substituting the taste of wheat-based pasta. Yes, the noodle texture is duplicated in zoodles and such, but to be quite honest, there is just no Paleo food that will every compete in the same game as pasta. At the same time, however, you may begin to realize that your relationship with food is not what you once idealized. Realizing that sometimes we crave- not flavors and textures, but ideas of food. For instance, having a pasta-type base of stringy food that fills up the majority of a plate topped with a red sauce infused with herbs, spices, and bits of tender meat will trick your brain more than first presumed. Perhaps these cabbage noodles on their own will not inspire any dishes in Italy any time soon, but they may bring some comfort back into your Paleo food palate. That being said, this dish is truly delicious in its own faux-noodle kind of way.
Ingredients:
1 medium head green cabbage
1 lb 92/8 (lean/fat) ground turkey
1 can diced tomatoes, drained
1 small yellow onion, diced
1 Tbsp coconut oil
1 Tbsp white vinegar
1 tsp pepper
1 Tbsp garlic powder
1 tsp thyme
salt, to taste
Directions:
Cut cabbage into quarters after removing outer leaves. Cut out core. Slice lengthwise into thin strips. Place cabbage into large pot and cover with water. Add vinegar to water in pot. Boil on high for about ten minutes, or until cabbage is tender-crisp but not mushy. Strain off water when appropriate consistency is reached.
Meanwhile, heat coconut oil in large frying pan or wok. Add diced onion and cook until translucent. Add turkey and spices and cook until no longer pink. Add drained tomatoes and simmer for about ten minutes.
Top cabbage "noodles" with turkey sauce. Add salt to taste. Enjoy.
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