Káposztás Tészta (Hungarian Cabbage & Noodles – Low GI Plant Based Version)

This is my low-carb take on the much-loved Hungarian comfort food, Káposztás Tészta – traditionally made with buttery noodles and caramelised cabbage. In this version, we swap out the pasta for konjac noodles, making it light, gut-friendly, and perfect for low-GI lifestyles, while still delivering all the nostalgic, savoury-sweet flavour you’d expect from this Eastern European dish.

Perfect as a cosy dinner, hearty side, or even a quick lunch, this dish is simple yet packed with flavour. The caramelised cabbage is the real star, balanced beautifully with the slight chew of konjac noodles and a touch of black pepper – true to its Hungarian roots.

Why You’ll Love This Dish

Low-carb & comforting – A healthier spin on a European classic.
Caramelised & buttery – Rich flavour with less heaviness.
Simple pantry ingredients – Just a few staples needed!
Customisable – Add tofu, tempeh or nuts for extra protein.

Káposztás Tészta (Hungarian Cabbage & Noodles – Low Carb Version)

This konjac noodle version of Káposztás Tészta keeps the comfort and warmth of the original but gives it a lighter, modern twist. Perfect for cosy nights when you’re after something comforting but nourishing.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Main Course

Cuisine Hungarian

Servings 2

Calories 170 kcal

Ingredients

  

• 500 g green cabbage shredded
• 1 tbsp avocado or olive oil
• 1 tbsp good oil vegan butter or regular/ghee for non vegan
• 1 small onion finely chopped
• 1/2 tsp smoked paprika optional
• 1 tsp tamari
• 1 packet konjac noodles rinsed thoroughly, drained
• salt and pepper to taste
• fresh herbs to serve chives or parsley

Instructions

 

Caramelise the Cabbage

• Heat olive oil and butter in a large pan over medium heat.
• Add the shredded cabbage and onion, if using and sauté for 15-20 minutes, stirring occasionally, until soft, golden and deeply caramelised.
• Season with smoked paprika (if using), salt, and black pepper. Stir well.

Prepare the Konjac Noodles

• Rinse konjac noodles well under hot water, then drain.
• Optional step: Dry-fry the noodles in a separate pan for 2-3 minutes to remove excess moisture and improve texture.

Combine & Cook

• Add the konjac noodles to the pan with the caramelised cabbage.
• Stir in tamari or coconut aminos and cook for another 2-3 minutes to allow the flavours to meld together.

Garnish & Serve

• Plate up and garnish with fresh parsley or chives.
• Add an extra crack of black pepper before serving.

Notes

Tips & Variations

For more depth: Add a splash of apple cider vinegar at the end for balance.
For a richer flavour: Increase the butter or olive oil slightly when caramelising the cabbage.
For extra protein: Top with crispy tofu, tempeh bacon, or roasted walnuts.
Traditional twist: Serve with a dollop of dairy-free sour cream if you like a creamy contrast.

Nutritional Breakdown (Per Serving)

Calories: ~170 kcal
Carbs: ~9g
Protein: ~3g
Fat: ~12g
Fibre: ~5g
Sugar: ~4g (naturally from cabbage and onion)

 

 

Keyword caramelised cabbage dish, dairy-free Hungarian recipe, Eastern European comfort food, Hungarian cabbage and noodles, káposztás tészta, konjac noodle recipe, low carb pasta, low-carb cabbage noodles, one pot meals, simple dinner