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.
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 kcalCarbs: ~9g
Protein: ~3g
Fat: ~12g
Fibre: ~5g
Sugar: ~4g (naturally from cabbage and onion)