Espaguetis de Repollo

Espaguetis de Repollo is a delightful low-carb Spanish pasta dish that beautifully substitutes traditional pasta with finely shredded cabbage, offering a light yet flavorful meal. With a savory garlic and olive oil dressing, this dish is both nutritious and satisfying.

Ingredients

• Green cabbage - 300 grams
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Red bell pepper - 1 medium, diced
• Cherry tomatoes - 150 grams, halved
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese - 30 grams, grated (optional)
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Begin by removing the outer leaves of the cabbage and cutting it into quarters. Remove the core, then finely shred the cabbage into thin strips.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the diced red bell pepper to the skillet and cook for another 2-3 minutes until softened.
4. Stir in the shredded cabbage, paprika, salt, and black pepper. Cook for about 5-7 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
5. Add the halved cherry tomatoes to the skillet and cook for an additional 2-3 minutes until they soften.
6. Taste and adjust seasoning if necessary. If desired, sprinkle with grated Parmesan cheese before serving.
7. Serve hot, garnished with chopped fresh parsley.

Nutrition

• Calories: 180
• Protein: 6 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 220 mg
• Cholesterol: 5 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it ideal for low-carb diets.
• Rich in fiber, promoting healthy digestion and satiety.

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