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recipe: Cut cabbage into strips (wide for fettucine, thin for angel hair, medium for spagetti, squares for ravioli, extra wide for lasagne and so on). Put a pot of water on to boil. Once boiling, drop in cabbage. Bring to boil.
Add a few large dollops of heavy cream (the cream will stop the cabbage from smelling and causing gas). Bring to boil until soft. Drain. Rinse if preferred. Use as you would regular pasta.
Carbs per serving - include all nutritional information if known: