Ginger cabbage noodles are a quick and easy low-carb flavor-packed alternative to egg noodles and pasta. This simple dish is a great way to boost animal fat consumption from Stage 5 of the GAPS Introduction Diet.

This recipe is inspired by one of my favorite Chinese dishes ginger egg noodles, and when cooked right cabbage is a great substitute for egg noodles.
Sinfully Good and So Simple the Make
Cabbage, ginger, and spring onion are cooked in a hot pan to give you flavor-packed strips that have a noodle-like texture, without the starch of traditional noodles and pasta that feeds yeasts and pathogenic bacteria in the gut.

What are Cabbage Noodles?
Cabbage Noodles are strips of cabbage that are thinly sliced in 0.5 cm widths and when cooked are an easy homemade low-carb alternative to traditional egg noodles and pasta.

Ginger Cabbage Noodles on the GAPS Diet
If you are on the GAPS Diet and are missing egg noodles and spaghetti these cabbage noodles are for you. Not only are they super tasty and will leave you wanting more; they are an easy way to consume more animal fats.
So, you might be asking when can I eat these cabbage noodles on the GAPS diet?
Dr Natasha Campbell-McBride, creator of the GAPS Diet recommends eating cooked vegetables as a regular part of the diet as they are “nourishing, warming and easy to digest… and gentle on the gut lining” (Gut and Physiology Syndrome, p265).
Cooked fibrous veggies such as cabbage can be eaten from Stage 5 of the GAPS Introduction Diet and Full GAPS Diet. It’s important to start with small amounts, watch for any reactions, and increase slowly to ensure tolerance.
If you are transitioning from the standard food pyramid way of eating to Full GAPS then these Ginger Cabbage Noodles could be for you, think gateway food to changing your eating habits as they have a very similar texture to noodles. You’ll want to make sure that you are not experiencing any bloating or diarrhea before giving them a go.

Sourcing Tips: Choosing quality ingredients
The ingredients that you choose matters! You’ll want to use the best quality that you can afford.
- Good: Supermarket Produce
- Better: Organic
- Best: Homegrown
When it comes to sourcing your ingredients there are a few things to consider:
- Opting for organic produce where possible to help with increased nutrient uptake and a reduction on toxins (pesticides) on the body.
- When choosing grass-fed or pasture-raised butter, what the cows eat affects the nutrient and vitamin profile of the butter.
- Make your own homemade short-cooked chicken meat stock. It’s amazing for aiding in the rebuilding of the gut lining. Learn more about the benefits of meat stock vs bone broth in this post.

Ingredients
- 1 head green/ white cabbage
- 2-inch fresh ginger root diced
- 1 cup spring onions sliced
- 1/4 – 1/2 cup butter (or ghee)
- 1/4 cup chicken meat stock
- 1/2 tsp sea salt
Tools you may need
- Knife and chopping board
- Large skillet or wok with lid
- Measuring cups and spoons
How to make Ginger Cabbage Noodles
- Cut the head of the cabbage in quarters and remove the core.
- Thinly slice the cabbage-like noodles in 0.5 cm widths.
- Peel the ginger root and finely dice.
- Slice the spring onions.
- Preheat your skillet to medium-high, and add the butter and ginger. Sautee for 1 minute.
- Add the sliced cabbage and stir well for 1-2 minutes.
- Add the chicken meat stock, cover, and cook until the cabbage is tender.
- Turn off the heat and stir in the salt and spring onions.
Serves 4
Variation and substitutions
Types of cabbage. I liked to use regular green cabbage as it has smooth leaves and a slightly sweet flavor, but the recipe could be made with red cabbage too.
Other Animal Fats. Haven’t introduced dairy yet, no problem, substitute that butter for your favorite animal fat. Lard works well in this recipe.
How to introduce
Avoid if you have digestive upset such as diarrhea or bloating. Start with a small amount and watch for any reactions, then increase slowly over time to ensure tolerance.

How to use Ginger Cabbage Noodles
- As a meal base. Top with meat left over from making meat stock; beef, chicken, and pork; they all make a tasty addition to these cabbage noodles.
- As a side dish.
- Topped with fried eggs. This one is my favorite for breakfast.
How to store and reheat
Store in an airtight container in the fridge for up to 7 days.
Reheat in a saucepan on low, with a small splash of chicken stock or water to prevent cabbage sticking.
Tips for making Ginger Cabbage Noodles
- Pre-heating the pan and letting the ginger sizzle for a bit in the melted butter helps release the ginger flavour and infuse it with the butter.
- Use a Mandolin Slicer to make slicing your cabbage even quicker.
Resources
- Dr Natasha Campbell-McBride – Gut and Physiology Syndrome (blue book) p265.
- Monica Corrado (GAPS Chef) – Video on Fiber and Vegetables
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If you loved this recipe, you’ll LOVE all the others in this category. Check out all my GAPS recipes here!
Ginger Cabbage Noodles

Ginger cabbage noodles are a quick and easy low-carb flavor packed alternative to egg noodles and pasta. This simple dish is a great way to boost animal fat consumption from Stage 5 of the GAPS Introduction Diet.
Ingredients
- 1 head green/ white cabbage
- 2-inch fresh ginger root diced
- 1 cup spring onions sliced
- 1/4 – 1/2 cup butter (or ghee)
- 1/4 cup chicken meat stock
- 1/2 tsp sea salt
Instructions
1. Cut the head of cabbage in quarters and remove core.
2. Thinly slice the cabbage like noodles in 0.5 cm widths.
3. Peel the ginger root and finely dice.
4. Slice the spring onions.
5. Pre-heat your skillet on medium high, add the butter and ginger. Sautee for 1 minute.
6. Add the sliced cabbage and stir well for 1-2 minutes.
7. Add the chicken meat stock, cover and cook until cabbage is tender.
8. Turn off heat and stir in the salt and spring onions.
Notes
Variation and Substitutions
Types of cabbage. I liked to use regular green cabbage as it has smooth leaves and a slightly sweet flavor; but recipe could be made with red cabbage too.
Other Animal Fats. Haven’t introduced dairy yet, no problem, substitute that butter for your favourite animal fat. Lard works well in this recipe.
GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride.
The information in this blog post is my personal experience and for educational purposes only. It is not intended to diagnose, treat, cure or prevent any disease; and does not consider your individual situation. If you have medical questions, please consult with a qualified medical practitioner.
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