Caboodles (Cabbage Noodles - pasta alternative)

• 1 head white cabbage, including outer green leaves (2 1/2 pounds) (Napa or Savoy cabbage also work)
• 1 Vidalia (sweet) onion sliced thin 
• 1 tablespoon butter or olive oil
• salt and pepper, to taste

Directions:

1. Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.   Cut onion in half then slice thin.
2. Melt the butter in a large saute pan (or 1 TB Oil)  or heavy-bottomed pot over medium-high heat. Add the cabbage, onion, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. You want al dente, not mushy. Season, to taste, and serve warm as a pasta alternative.

Serving Suggestions:

Caboodles & Meat Sauce:  Brown 1 lb hamburger in saute pan until done.  Add Rao's Marinara sauce. Mix with Caboodles and sprinkle Parmesan Cheese.

Caboodles & Pesto Chicken:  Your favorite store bought pesto (Costco Kirkland brand is my fave).  Roast chicken breasts in oven at 450* for 20 minutes.  Baste with Pesto last 2 minutes of cooking.  Add extra pesto to cabbage to taste.  Top with Chicken and serve.  

Caboodles & Asian Turkey:  In a large skillet, heat 1 tablespoon sesame oil over medium-high heat. Add 1 lb ground turkey, 1/4 Cup Soy Sauce, 1 TB minced ginger and 1 TB minced garlic. Cook, stirring until the turkey is browned all the way through and no longer pink, about 8 mins. Add to Caboodles and serve.

TIP:  Make extra cooked caboodles - they freeze well and don't need to thaw before cooking. Easy peasy week night meal.