July 2, 2015
Cabbage “Noodles”
Cabbage "Noodles"
Author: Nell Stephenson
Recipe type: salad
Cuisine: Paleoista
Serves: 2
Why go to all the trouble of having to prepare a nut-based dough when you can just rely on a slight of hand to create just the perfect shape? Try this straight out of the oven with pan seared wild fish for an easy dinner or chilled with some diced pasture-raised chicken breast for a lunchtime salad to go.
Ingredients
- 1 large head red cabbage, cored and cut into ½” thick slices
- 2 tablespoons coconut oil*, melted
- 2 shallots, chopped
- Juice from ½ lime; the other half reserved
- ¼ cup loosely packed fresh cilantro, roughly chopped
- *Rendered duck fat is another nice option in this recipe in lieu of coconut oil
Instructions
- Preheat oven to 450
- Arrange sliced cabbage pieces in single layer on baking sheet
- Using pastry brush, coat with coconut oil
- Scatter shallots on top
- Bake for 20 – 30 minutes, flipping once halfway until softened and beginning to come apart
- Remove from oven and place on wire rack
- Squeeze lime juice and scatter cilantro on top of dish
- Cut remaining half of lime into four small wedges and use as garnish
