Sometimes I miss pasta. And sometimes, on the rare occasion, I eat pasta. For me, a little here and there is okay, but if I overdo it, it reminds me why I quit eating pasta and refined foods. I get brain fog, lethargic, and lose motivation. My digestion slows, I’m bloated and feel gross for days. The longer I go without gluten and grains, the more clear-headed and energetic I become. Still, sometimes I miss pasta. 

Spaghetti squash is great. Zoodles are my hero. But cabbage “pasta”? I am head over heels in love with cabbage “pasta”. It is SO easy, fast, delicious, and only requires a handful of ingredients.

Why You Should Eat More Cabbage

Cabbage is a cruciferous vegetable, great for supporting your body’s ability to detox. It contains the sulfurous compound, sinigrin . Promising research shows sinigrin has unique cancer-preventative properties. Cabbage is also an excellent source of vitamin C and a very low-carb-friendly food. It’s also full of antioxidant, free-radical-zapping power! So eat more cabbage and make this recipe.

This Roasted Cabbage “Spaghetti” is paleo, whole30, and low-carb friendly. 

Roasted Cabbage "Spaghetti" | Paleo, Whole30, Low-Carb

Here’s what you need:

  • 1/2 head green cabbage
  • 2.5 T olive oil
  • 1/2-1 t sea salt
  • 1/2 t garlic powder
  • 1 cup diced tomatoes (Look for tomatoes in a glass container, not a can. I use this kind.)
  • Parsley (optional)

Here’s what you do:

  1. Preheat the oven to 350 degrees.
  2. Thinly slice your cabbage. I slice it about the width of a fettucini noodle.
  3. Toss the cabbage with olive oil, sea salt, garlic powder and tomatoes.
  4. Spread the cabbage out in a thin layer on 1-2 baking sheets (I like to line my baking sheets with parchment paper).
  5. Bake for 30 minutes.
  6. Top with parsley. You can also add any protein you choose. Below is a picture of the “spaghetti” with chicken. It’s also great with a meat sauce.

Roasted Cabbage "Spaghetti" with Chicken | Paleo, Whole30, Low-Carb


  • Equally delicious: I often skip the diced tomatoes when I make this. The cabbage is just as good! I have a hard time making it last from the time it comes out of the oven to the time it should be served.
  • AIP: Skip the tomatoes. See note above. You won’t miss them. Trust me. You can always add an AIP-friendly no-matoe sauce, also.
  • Keto: Skip the tomatoes (a theme here!) and toss the cabbage with grass-fed butter. You can also add parmesan cheese, if you aren’t sensitive to dairy.
  • Low-FODMAP: Don’t use savoy cabbage (it’s the highest FODMAP cabbage). Green and Napa cabbage are great choices. So is red, if you want an extra-pretty dish. Instead of garlic powder and olive oil, use a garlic-infused olive oil.

Are you making this recipe? What variations did you try? Let me know in the comments below!

Roasted Cabbage "Spaghetti" | Paleo, Whole30, Low-Carb