Oh, you’ve never heard of cabbage noodles?  They are totally the new hot thing.  Everyone is eating them.  They’re like, famous. 

Ok, I’m lying.  I’m probably the only weirdo trying to make cabbage noodles a thing.  But that’s only because they should totally be a thing.  Do they taste like real noodles?  Nope.  Are they still good?  I think so.

Cabbage gets a bad rap for being mushy and gross and sometimes, it is.  I tend to like roasted cabbage the best.  It has a nice sweet, roasty flavor and no mush.  But I’ve been experimenting with various forms of cabbage in my low-carb adventures.  It appears I now like lightly blanched cabbage with a hearty sauce on top.  The cabbage is slightly soft with a bit of a crunch and tastes more like the sauce I use than anything else. 

Speaking of, I don’t really think this ragu is like any traditional ragu.  One: I didn’t sit here and cook it all day.  Two: It was a little soupy when I first opened my pot.  It actually thickened up overnight and was more ragu-ish (real word) the next day.  Three: I’m not Italian so no matter what, any ragu I make will NOT be authentic.

Still, I ended up with a hearty winter meal and another way to eat cabbage.  I call that a win in my book.

Instant Pot Ragu over Cabbage Noodles- serves 8 

For the ragu: Calories: 202 Total Fat: 14.3g Carbs: 4.95g Fiber: .9g Protein: 12.78g

For 1 cup of cabbage: Calories: 21 Total Fat: .11g Carbs: 4.97g Fiber: 2g Protein: 1.28g

• 8 oz each ground turkey and pork, mixed together
• 8 oz package of mushrooms, roughly chopped
• 14 oz can of crushed tomatoes
• 1 tbsp tomato paste
• 2 stalks celery, sliced
• 1 cup chicken or vegetable broth
• 1 cup full-fat coconut milk
• 20 g (two scoops) Vital Proteins beef gelatin (or another brand of gelatin)
• 1/2 a head of cabbage, sliced into strips (about 5 cups)
• salt and pepper

1. In your Instant Pot, turn on the saute function.  Saute the celery and mushrooms for about five minutes.  Add the pork and turkey mixture and cook until no pink is left.
2. Add the rest of the ingredients EXCEPT the cabbage.  Bring this mix to a low boil.  Once it reaches a boil, put on the lid.
3. Make sure the valve is turned to sealing.  Pressure cook on high for 15 minutes.  Do a natural release for 10 minutes and then quick release the rest of the pressure.  Taste the ragu and adjust salt or pepper as needed.
4. While the ragu sauce is cooking, blanch the cabbage.  Bring a large pot of salted water to a rolling boil.  Place the cabbage strips in the water for about five minutes then drain and rinse with cold water to stop the cooking process.
5. Once the ragu is done, put some cabbage in the bottom of your bowl and serve the sauce on top.  You can add some chopped parsley or grate some parmesan cheese over the top.