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Caboodles – steamed cabbage noodles – are easy, frugal, & endlessly versatile vegetable noodles that do not require a spiralizer. They are keto, vegan, low-carb, low-calorie, oil-free and Paleo.
white bowl filled with caboodles, steamed cabbage noodles, and topped with marinara sauce

Frugal Vegetable Noodles, Made without a Spiralizer

Vegetable noodles are a delicious and simple swap for noodles of all kinds, as well as a fun (and pretty!) way to eat and enjoy a wide assortment of vegetables.

Why not add (or, perhaps, remind yourself of) another versatile vegetable noodle? It’s an especially frugal and convenient one. Moreover, it does not require a spiralizer (hurray for less clean-up, always).

It’s Caboodles, steamed, cabbage noodles. They are go-with-everything perfect.
overhead shot of steamed cabbage noodles in a white bowl with a wooden spoon

When lightly steamed, caboodles have the most neutral flavor of any vegetable noodle I have tried. They also have a satisfying, al dente texture.

Caboodles work with just about any flavor profile to create satisfying main dishes (e.g., Italian red sauce, Tex-Mex tomatillos and chiles, fiery Thai curry, or Greek everything), or finish with a drizzle of olive oil and a sprinkle of sea salt for a simple side dish.

Health Benefits of Caboodles (Steamed Cabbage Noodles)

Caboodles also fit most every eating plan, including:

  • Keto
  • Vegan
  • Paleo
  • Low-Carb
  • Low-Calorie
  • Grain-Free
  • Gluten-Free
  • Sugar-free
  • Oil-Free

How to Make Caboodles

Note that the complete directions are also in the recipe card below.

Here’s how to make them. Begin by removing any tough or torn outer leaves of a small (about 1.5 pounds) pale green cabbage. Next, quarter (lengthwise) the cabbage.

a quartered head of green cabbage on a wooden cutting board
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Lay the quarters on their sides and cut out the core. Cut the core out at an angle to remove  all of the tough bits. Discard the cores.

cabbage pieces on a wooden cutting board with the cores being cut out

To make the noodle strips, I like to separate each cabbage quarter into two sections: the shorter inner layers (white) and the longer outer layers (pale green). Stack these sets of layers, pressing down to flatten, and then cut into thin, lengthwise strips.

green cabbage on a wooden cutting board being cut into thin strips to make cabbage noodles

Repeat until all of the quarters have been cut into thin strips. Do not worry about irregular shapes and lengths. Keep them all.

thinly sliced cabbage on a wood cutting board

Set up your steamer by placing a steamer basket, or a metal colander, in a large pot. Fill the pot with enough water to come just below the bottom of the steamer.

When all of the cabbage is cut, bring the water in the pot to a boil. Once boiling, add the cabbage and cover the pot. Leave a crack at one side of the lid to allow some steam to escape.

Cook the cabbage for 4 to 8 minutes  until it is tender (to your liking). Stop cooking before the cabbage looks completley wilted. You still want some bite (aim for al dente)!

For even steaming, move the cabbage around once or twice (tongs work well) as they cook.

And that, my friends, is all that you need to make caboodles!

Use them in your favorite noodle recipe, and/or top or toss with your favorite pasta sauces or toppings (cabbage noodles + toppings = kit and caboodle. I cannot help myself).

If delicious, easy, convenient and satisfying is not enough, caboodles also deliver hefty doses of vitamins C and K, as well as fiber. Cabbage is also very beneficial for reducing inflammation and improving your digestive health. More cabbage, please!

Happy cooking, everyone!

More Easy& Delicious Vegetable Dishes to Try:

Caboodles - Steamed Cabbage Noodles (vegan, keto, 1-ingredient)

Caboodles - Steamed Cabbage Noodles (vegan, keto, 1-ingredient)

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes

Caboodles are easy vegetable "noodles" made from cabbage! Endlessly versatile, they do not require a spiralizer, and are keto, vegan, low-carb, low-calorie and Paleo.


  • 1 small head (1.5 lbs/ 680 g) pale green cabbage, loose outer leaves removed


  1. Place a vegetable steamer or metal colander in a large pot. Fill with enough water to come just below the steamer/colander.
  2. Quarter the cabbage lengthwise. Place quarter on their sides and cut out the cores; discard cores.
  3. Separate each quarter into two sections (inner white layers and outer green layers). Working with one section at a time, press down and cut lengthwise into thin strips. Repeat until all of the cabbage is cut.
  4. Bring the water in the pot to a boil. Add the cabbage, cover (crack cover to allow some steam to escape),and steam for 4 to 8 minutes until caboodles are tender but not completely wilted.
  5. Remove cabbage from steamer and enjoy in any way that you would serve noodles.


Storage: Cut, uncooked caboodles can be stored in an airtight container in the refrigerator for up to 1 week. Cooked caboodles can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition Information
Yield 6 Serving Size 1/6 of recipe (about 1.5 cups)
Amount Per Serving Calories 26Total Fat 0.3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 20.4mgCarbohydrates 6.2gFiber 2.6gSugar 3.6gProtein 1.6g

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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