For a simple cabbage and noodle sauté, use kelp
The healthy noodle market is booming, thanks to low-carb fans, and so it’s no surprise that kelp noodles, which used to be a specialty-store item only, are now readily available at the neighbourhood supermarket.
Kelp noodles are a sea vegetable with a neutral flavour that makes them versatile and easy to use. They have only 5 or 10 calories per serving, offering almost no macronutrients (protein, carbs or fat), but they do have a nice boost of minerals, mainly calcium (a serving offers 15 per cent of the recommended daily amount) and iron.
Kelp Noodles and Cabbage MAKES 6 SERVINGS
2 tablespoons unsalted butter 1 large sweet white onion, sliced lengthwise, about 2 cups ½ large cabbage (green or red) 1 12-oz package of kelp noodles Pinch of salt or dash of soy sauce Lemon juice (optional)
Start to finish: 15 minutes Cut the cabbage into four wedges, and cut out the triangular core at the bottom of each. Slice each wedge crosswise into thin slices. Melt the butter in a very large sauté pan over medium high heat. Add the onion, and cook until wilted, about three minutes, stirring frequently.
Add the cabbage and cook until it begins to get tender, about seven minutes.
Add 1 tablespoon of water to the pan, and cover, allowing it to steam for one minute.
Uncover and keep cooking until the cabbage is tender, about three more minutes.
Drain and rinse the kelp noodles, and cut with scissors if desired.
Stir the kelp noodles into the cabbage, sprinkle with a generous pinch of salt (or splash of soy sauce) and remove from heat.
Squeeze a little lemon juice just before serving, if desired.
Per serving: 73 calories (35 from fat); 4 grams fat (2 g saturated; 0 g trans fats); 10 milligrams cholesterol; 86 mg sodium; 9 g carbohydrate; 3 g fibre; 4 g sugar; 2 g protein.
Kelp noodles are thin, clear and bouncy, almost rubbery. So they are nice swaps in Asian noodle dishes like pad Thai or spicy cold peanut noodles.