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Wellness Mama » Blog » Recipes » Beef Recipes » Grain Free One Pan Spaghetti Recipe (Over Cabbage)

Grain Free One Pan Spaghetti Recipe (Over Cabbage)

June 27, 2011 (Updated: January 3, 2020)   —  by Katie Wells

One-pan grain free gluten free spaghetti recipe

Reading Time: 2 minThis post contains affiliate links. Click here to read my affiliate policy.

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  • Grain Free Spaghetti Recipe
  • One Pan Spaghetti Recipe Over Cabbage Noodles (Grain Free!)
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This isn’t one of the most visually appealing recipes to emerge from my kitchen, but one of the simplest! It’s a quick and easy take on spaghetti without the grains. It even got an un-prompted  “This is actually pretty good,” from my Italian husband!

how to make paleo primal grain free pasta

My favorite part… it only takes one (oven-safe) pan to make from start to finish and the kids all ate it!

Grain Free Spaghetti Recipe

This recipe uses shredded cabbage in place of spaghetti noodles for a nutrient rich substitution that is grain-free and gluten-free. Sounds strange but tastes great!

One-pan grain free gluten free spaghetti recipe
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3.75 from 8 votes

One Pan Spaghetti Recipe Over Cabbage Noodles (Grain Free!)

A grain free, cabbage based spaghetti recipe that packs extra nutrition from the vegetables while maintaining the delicious taste of spaghetti.
Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 people
Calories 243kcal
Author Katie Wells
The ingredient links below are affiliate links. Click here to read my affiliate policy.

Ingredients

  • 1 lb ground beef
  • 2 medium onions
  • 1 head cabbage
  • ½ tsp oregano
  • ½ tsp basil
  • 1 tsp garlic powder
  • ½ tsp salt
  • 3 cups spaghetti sauce
  • 1 cup mozzarella cheese (shredded, optional)

Instructions

  • Preheat the oven to broil.
  • In a large oven safe skillet, brown the meat.
  • While meat is browning, thinly slice the onions. 
  • When the meat is almost finished cooking, add the onions and cook until the meat is done.
  • Thinly slice the cabbage into "noodle" thin pieces as you would for sauerkraut.
  • Add the cabbage to the skillet and saute until softened. You may have to do this in several batches, returning it all to the pan when it is cooked down.
  • Stir the spices and spaghetti sauce.
  • If using cheese, sprinkle it on top and put the skillet into the preheated oven to melt the cheese.
  • Remove and serve with salad and a garlic version of coconut flour biscuits. Salut!

Notes

I make my own spaghetti sauce, but it is possible to find good store-bought brands. Just look for a glass jar with no added sugars or chemicals.

Nutrition

Serving: 1.5cups | Calories: 243kcal | Carbohydrates: 19g | Protein: 24g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 61mg | Sodium: 1031mg | Potassium: 998mg | Fiber: 6g | Sugar: 11g | Vitamin A: 805IU | Vitamin C: 66.7mg | Calcium: 186mg | Iron: 4mg

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Do you miss pasta? Ready to try a healthier alternative?

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Category: Beef Recipes, Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (27 Comments)

  1. Lacy

    February 29, 2012 at 5:04 PM

    I’ve made “lasagna” using steamed red cabbage leaves as noodles (well – I’m still sensitive to lactose, so it ended up with very little cheese and more like a ratatouille).  The thicker parts of the cabbage made great “noodles” to eat on the side, but I didn’t think about making a whole dish that way.

    Reply
    • Kandi

      June 6, 2016 at 10:16 AM

      Thank you for the idea of using cabbage for lasagna. I made it the other night with cauliflower and didn’t like it at all, my husband did though. I’m excited to try this spaghetti reciepe.

      Reply
  2. Lori

    August 15, 2011 at 7:57 AM

    About two yrs. ago I started eating my spagetti sauce over half rice noodles and half whole green beans in an attempt to at a more gluten-free diet. As I’ve become more grain-free I cut out the rice noodles and I actually enjoy my spagetti sauce over just the whole green beans. No gut-ache or sluggish slump after spagetti dinner for me anymore! Now I’m curious and excited about trying out the cabbage thing too ;D

    Reply
  3. Cecilia Powers

    August 14, 2011 at 3:09 PM

    i made this last night for the first time. it turned out great. my husband ate three plates. he never even mentioned that it was made with cabbage. i was quite amazed! thanks!!!

    Reply
  4. Flo

    August 6, 2011 at 4:02 AM

    I made this tonight and I almost ate the whole batch! That’s how good it was! I added italian sausage and I am full and…sleepy! LOL!!

    Reply
  5. Esdonlon

    July 6, 2011 at 3:41 PM

    Thanks for this delicious recipe. We made it last night and it was great!!!

    Reply
  6. Merm

    July 5, 2011 at 9:33 AM

    Um… Thank you for bringing spaghetti back into my life. Made it tonight. Can easily see this staying.

    Reply
  7. Ed

    July 5, 2011 at 12:26 AM

    I am on a low glycemic diet and this looks like I can eat this with no problem!! Thank you!!!

    Reply
  8. Jennifer Cordova

    July 1, 2011 at 11:29 PM

    My family has only been grain-free for a couple of weeks, but I’ve been trying to think of pasta substitutes, especially for my son – recipes like this one are really what I miss about pasta, they’re so simple, comforting and homey!
    I would  never have thought of using cabbage, but I’ve got half a head of it sitting in my fridge waiting for inspiration, and now I’ve found it 🙂

    Reply
  9. Steven

    June 29, 2011 at 1:45 AM

    I don’t miss pasta, really.  Cookies, yes, pasta…nah. 😉 But this recipe looks SO so so good…we’ll def have to try this one.  Would you be willing to share your spaghetti sauce recipe?

    Reply
  10. Robyn

    June 28, 2011 at 1:33 PM

    I actually DON’T miss pasta (I’m almost 1 year primal-style now), which is shocking to everyone, me most of all. I like to use spaghetti squash or zucchini noodles as a pasta substitute. I haven’t tried to do cabbage yet, but your recipe looks fantastic!

    Reply
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