Sunday, June 12, 2016

Zucchini Noodles ( Zoodles) and Purple Cabbage in a heavenly ginger sauce






gluten free zucchini pasta with purple cabbage

When I was growing up, one of my favorite dishes was cabbage and buttered noodles. I remember it being so tasty, but in retrospect perhaps not so healthy. I Love pasta but hate the empty carbohydrates and calories of even gluten free pasta. That's why I make zoodles- which are simply sculpted zucchini- made with a simple tool called a sprializer.

Zoodles can be substituted for pasta in any recipe and that's what I used in my zoodles & purple cabbage in ginger sauce. In order to make the zoodles in seconds, you will need to use a spiralizer. This is the one I use and like this style the best. I've tried the cheaper ones that you hold in your hand, but they just don't work for me since I make so much.


This Simple Tool is Amazing

The "spiralizer"turns zucchini or any hard vegetable ( beets, cucumber, sweet potato, kohlrabi) into what looks like spaghetti.

Spiralizers like the one I use run about $29.00 but they are so so so worth it. I use mine at least twice a week and more in the summer. I bought this one: Spiralizer By Palermo- Voted the Best Vegetable Maker, 

a tool called a spiralizer


Spiralizers are really easy to use. I just place a medium zucchini in the spindle and manually turn - out will come beautiful strands of noodle like zucchini that has the texture and kind of the taste of pasta when sauteed.

zucchini flowing from a spiralizer


I make all kinds of zoodle recipes. Previously I made zoodles in Pesto Sauce and Skinny pasta zoodles with onions and garlic 

This time I made a delicious and easy recipe that combined braised purple cabbage with my zucchini noodles. Not only was it beautifully colorful, it was healthy and exceptionally tasty.

Author: Judee Algazi @ gluten free A-Z Blog
Prep Time: 5-8 minutes
Cook Time: 5 minutes
Serves:

Ingredients:
1 medium zucchini
1 cup of purple cabbage, chopped
1 clove garlic, peeled and chopped
1 knob of fresh ginger, peeled and grated
olive oil spray
21 Salute ( Salt free seasoning from Trader Joes) or use seasoning of your choice
Optional : GF soy sauce or my fabulous ginger peanut sauce


Directions:

Sautee the purple cabbage, garlic, and ginger in olive oil.spray until soft. Spray the spiraled zucchini and then add to the cabbage and sautee until the zucchini begins to soften but not too much. Remove from heat and serve! Season as desired with 21 Salute ( salt free seasoning from Trader Joe's,  or GF soy sauce or my ginger peanut sauce

My notes:
1. Makes a wonderful side dish
2. Dress it up with nuts, seeds, or protein of your choice.


purple cabbage in a skillet

zucchini spirals on a plate

zucchini spirals and purple cabbage in a skillet

bowl of zucchini spirals with red cabbage

zucchini spirals and red cabbage


This recipe will be linked to my blog carnival list

15 comments:

  1. The purple cabbage makes the zoodles look Asian and exotic, Judee! Great idea! :-)

    Shirley

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    1. Shirley,
      I think the Asian feeling came from the chopsticks that I posed in the photo! Although it does taste good with Asian seasoning.

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  2. This looks delicious!!!! I can't wait to try it. I may add some ginger and a bit of soy sauce also to give it an asian flare!

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    1. I love your idea! Fresh ginger and garlic would be fabulous!

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  3. This looks so good and healthy. I co-host a blog party on Monday's called Cooking and Crafting with J & J Link Up. I would love to have you join us and share this recipe! Thanks.
    Julie at Julie's Lifestyle

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    Replies
    1. Thanks for the invitation to stop by and my my cabbage and zucchini spiralized recipe.

      Delete
  4. I have just started to experiment with zoodles. I only made them with a julienne peeler however and the stands are not as long. Have to invest in a real one. Have really liked the short cooking time and no guilt of zoodles. I have only had them with tomato sauce, thanks for bringing a another way to try them! Looks beautiful.

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    1. Melissa,
      You can eat zoodles with all kinds of vegetables, with chopped tomatoes, or any sauce. They are just like pasta

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  5. So colorful and healthy! Thank you so much for linking at #overthemoon! I look forward to seeing what you share every week. Please come back for #WonderfulWednesday or #ThursdayFavoriteThings. Don't forget to comment your link #'s so I can be sure to visit and you get a chance to be featured! Pinned and shared.

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  6. I am in such LOVEEEEE with this recipe!

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  7. I'm just now getting started with 'zoodles', although mine are done manually in a mandolin with a julienne blade. I love them! I'm thinking of getting a manual appliance like the spiralizer to give me more options, although I'm thinking of the smaller easy-to-store model for my kitchen. I've just experimented with dehydrating the 'zoodles' and I'll see how they work in a soup - I'm thinking chicken zoodle sounds delish! LOL Thanks for sharing your delicious recipe giving me another option to try them. (Stopping by from Let's Get Real Friday party)

    ~Taylor-Made Homestead~
    Texas

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    Replies
    1. Zoodles are the best. I love your dehydration idea for soup!

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  8. Zucchini zoocles with purple cabbage looks delicious, thanks for sharing with Hearth and soul blog hop, pinning and tweeting.

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  9. I'm in love with zoodles and love trying new recipes so I am delighted that you shared your healthy and delectable Zucchini Noodles with Purple Cabbage with us at the Healthy Happy Green Natural Party! I'm Pinning and sharing this!

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    Replies
    1. Deborah,
      I think that anyone who tries zoodles falls in love with them. They are so delicious with hardly any calories or carbs!

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Thank you for your comment - I love the feedback and interaction

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