Spiralized Cabbage with Tuna & Almonds

Spiralized Cabbage with Tuna & Almonds

On Friday, we learned how to spiralize a cabbage. Easy, peasy, lemon squeezy I like to say.

Now, you’ve got this giant bowl of spiralized cabbage and you’re looking at it skeptically: how can I make this into a meal?

Well, you’ve come to the right place. You won’t believe how good cabbage can taste.

Spiralized Cabbage with Tuna & Almonds

Lots of you keep writing in asking for “lunch recipes” that you can “make in advance.” This is definitely one of them – I actually made it, tasted it and then kept it in the fridge for a few days and kept snacking on it.

I’m a total snacker. I like to think it keeps my metabolism revved. Wishful thinking?

While cabbage has a wonderful crunchy texture when eaten raw, it’s also nice when it wilts and has a soft, smooth and savory taste. By cooking it in a skillet with broth, salt, pepper and some seasonings, the cabbage really transforms.

Eating briefly-cooked cabbage (as opposed to braising it for hours) still preserves some of its crunchiness, so it almost has an al dente pasta texture.

Spiralized Cabbage with Tuna & Almonds

I threw in some canned tuna to add an easy go-to lunch protein source and topped it with almonds, since the warmth of the cabbage brings out the nutty aroma in the almonds. Plus, almonds are the perfect lunch-topper – they’re one of the healthiest high-fat foods out there, lowering “bad” cholesterol, lower the rise in blood sugar and insulin after meals and they alkalize your body.

Who doesn’t want a more alkalized environment in their body? Apparently, it’s all the rage these days. Or so Dr. Oz and the celebs say.

Spiralized Cabbage with Tuna & Almonds

So, start thinking outside the box about your vegetables. Spiralized cabbage can be another way to mimic pasta or just, simply, a creative new way to enjoy a boring ‘ole reliable vegetable.

That’s Inspiralized.

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Serves 1

Spiralized Cabbage with Tuna & Almonds

10 minPrep Time

10 minCook Time

20 minTotal Time

Save Recipe

Ingredients

  • 1 tbsp olive oil
  • 2 cloves of garlic, minced
  • 1 pinch red pepper flakes
  • 1/2 cup diced red onion
  • 1 head of cabbage, Blade A
  • salt and pepper, to taste
  • 1/3 cup low-sodium chicken broth
  • 2 cans chunky light tuna (in water)
  • 2 tbsp slivered or sliced almonds

Instructions

  1. Place a large skillet over medium heat and add in the olive oil. Then, add in the garlic and red pepper flakes. Let cook for 30 seconds and then add in the onion. Cook for 2 minutes and then add in the cabbage and season with salt and pepper.
  2. Cook the cabbage, tossing frequently, for about 2 minutes and then add in the chicken broth. Let reduce fully.
  3. Add in the tuna and toss to combine, letting cook for about 1 minute to heat up.
  4. Divide cabbage and tuna mixture into bowls and top with almonds. Enjoy!
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Comments

  1. I do love cabbage and definitely prefer it cooked to raw! I’m always looking for fun new ways to prepare it so that the.boy will eat it, and this sounds awesome!

    Also, I’m pretty sure there’s no such thing as “alkalinizing your body”…your body stays at exactly the same neutral pH pretty much constantly because if it varied even slightly, you’d get very very sick.

    • You should talk to Dr. Oz! Or, be on Dr. Oz :) I’m glad you like the cabbage recipe, it’s definitely surprisingly delicious – and filling!

    • Yes, you’re correct that the body maintains the pH level. However, it is true that different foods produce more acid or base when they are being processed in the body. Diets rich in fruits and vegetables, more carbohydrates rather than protein, will not produce as much acid as diets rich in meat and animal products.

    • Just to clarify: Yes, your body does maintain a PH level. The reasoning behind “alkalizing your body” is that if you eat a lot of acid (or acid producing) foods, your body automatically uses alkaline substances, like Calcium, for example, from your body to MAINTAIN THE PH. Where will your system get the calcium? Maybe from your bones. If you’re eating foods that are alkaline or produce alkalinity, you’re protecting your body. That’s the basic idea anyway.

  2. This is SO creative! I would have never ever, in a million years thought to mix tuna with almonds and cabbage but WHY NOT! Love it!

  3. I made this yesterday and I loved it!! That you! I’m trying again with shredded chicken..

  4. I just made this and it is DELICIOUS! I bought a spiralizer after stumbling across your site via Pinterest a few weeks ago (and I bought your cookbook the same night)! I am so eager to try so many of your recipes, Ali! I love to cook (and being a born-and-raised New Orleans girl, I love to eat too!), and your creative approach to cooking has me downright EXCITED about eating more veggies — never thought I’d see that day! Thank you so much for taking a chance and starting your blog — I’m a healthier person for it! :)

  5. It would help to know either in cups or weight how much cabbage to use.

    • I agree but I think the reason it simply states “1 head” is to make it easier when shopping for the ingredients. No one would know how large of a cabbage head to buy if it said a certain amount of cups or grams.

  6. this was really, really good. I was surprised how delicious it was, and super easy to make, although I couldn’t get my cabbage to shred properly thru the spiralizer. Maybe it was becuase I used a napa cabbage which is a little softer and leafier than a normal hard cabbage. But even slicing it by hand, it was still easy!

  7. I just made this and it’s really good! I added some hot sauce in mine as well and it’s delicious! I think I’m going to add one more can of tuna just to get some more tuna flavor in it! Overall, really awesome recipe!

  8. Any ideas on how I could make this like tuna noodle casserole? Thinking maybe some heavy cream and parmesan?

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