Low-carb cabbage spaghetti
Cheesy baked pasta is a beloved Italian dish, and here we swap the pasta for shredded cabbage that softens under the sauce until it resembles noodles.
Ground beef, marinara and melted mozzarella, with far fewer carbs.
Brown the ground beef in a wide skillet over medium heat, breaking it up until it loses its pink color and reaches 71°C, the safe temperature for ground beef per FSIS.
Add the onion and garlic and stir until they soften and become fragrant, since browning them with the beef builds the aromatic base of the sauce.
Pour in the marinara and stir with the oregano, salt and pepper, then let the mixture simmer gently for two minutes for the flavors to meld.
Add the shredded cabbage gradually and stir until coated by the sauce, since adding it in batches prevents it from piling up before it wilts.
Cover the skillet and cook over low heat for about 15 minutes until the cabbage softens and takes on a tender pasta-like texture, since the trapped steam is what softens it.
Transfer the mixture to a baking dish, scatter the mozzarella over it, and bake in a preheated oven at 190°C until the cheese melts and turns golden, since the top heat is what gives it the golden crust.
Let the dish rest five minutes before serving, since resting lets the layers set so they don't fall apart when scooped.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Low-Carb Cabbage Spaghetti, and how to fix them:
The cabbage released its water; cook it uncovered for a few extra minutes before adding the cheese until the liquid evaporates.
Extend the covered cooking by five more minutes until it softens completely before baking.
Move the dish to the top rack and run the broiler for two minutes while watching until it turns golden.
Add a pinch of salt and oregano, and let the mixture simmer a little longer to concentrate.
Keep it in an airtight container for up to 4 days, and reheat in the oven or skillet until heated through.
Freeze it well sealed for up to a month, and thaw it in the refrigerator overnight before reheating.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Ground beef | Ground chicken | 450 g | For a lighter version with less fat |
| Mozzarella cheese | Shredded cheddar cheese | 200 g | For a sharper flavor and less stretchy melt |
| Marinara sauce | Homemade tomato sauce | 500 g | For full control over the salt and sugar |
| Cabbage | Thinly sliced zucchini | 600 g | For a softer texture and shorter cooking time |
| Ingredient | 2 servings | 4 servings (base) | 8 servings |
|---|---|---|---|
| Shredded cabbage | 300 g | 600 g | 1200 g |
| Ground beef | 225 g | 450 g | 900 g |
| Marinara sauce | 250 g | 500 g | 1000 g |
| Mozzarella cheese | 100 g | 200 g | 400 g |
| Chopped onion | 55 g | 110 g | 220 g |
Shred the cabbage into thin, even strips so it softens uniformly and its texture comes close to spaghetti.
The EEINA app saves your favorite recipes, calculates them from their real ingredients, and shows your daily numbers toward your goal. Try it free now.
