Cabbage is the perfect low-carb substitute for pasta, as it is low in carbs and packed with nutrients such as vitamins K and C. It is dense enough to hold up to different sauces and toppings when shredded and cooked, while remaining tender enough to have a pasta-like mouthfeel despite its vegetable appearance. The possibilities are endless, with cabbage being used in various pasta dishes and as a noodle substitute for Asian cuisine-inspired dishes. The first step is to break cabbage into shreds with a handheld vegetable peeler instead of a mandoline, and use a sharp knife to cut the cabbage down to your preferred size.