• To cut cabbage: Cut the cabbage in half. Cut each half in half again, so you have 4 quarters. Cut down at a diagonal to remove the core from each quarter. Slice each quarter into strips, about 1/3" each. (See how-to video below in recipe Notes.)

Braised Cabbage Noodles (like sautéing, but the pan is de-glazed)

• Heat large sauté pan over medium-high heat until very hot. Add fat, then cabbage and sea salt. Sauté for 5 minutes; then turn heat to low and cover for 5 minutes.
• Add the broth and vinegar to deglaze the pan, scraping up any bits that are stuck and folding the noodles to distribute the pan sauces. Taste one "noodle" to see how crunchy it is and if you want your noodles softer. If so, reduce heat to low, cover and slow simmer 5 more minutes. Serve. Top with preferred sauce, cooked bacon pieces, fresh herbs and/or optional Meatballs.

Boiled Cabbage Noodles (alternative to braising/sautéing)

• Over high heat, bring large saucepan or stock pot of water to a boil.
• Add 1 teaspoon of sea salt. Add all the sliced raw cabbage noodles. Give them a stir.
• Reduce heat slightly as needed to keep the water simmering or slow-boiling. Cook noodles about 5 minutes (or as few as 3 minutes for a more al dente doneness).
• Strain and serve, topped with favorite toppings.

Optional: Meatballs

• In a large mixing bowl: Sprinkle coconut aminos, herbs, sea salt and optional ginger/pepper over ground meat. Mix it into the meat; but don't over-mix. Form meatballs, whatever size you like. I prefer large meatballs (about 1"+ in diameter) because they remain moist inside and they're faster to make.
• To poach: Poach these in simmering bone broth until they float and are cooked through when cut open in the middle, about 15 to 20 minutes if the broth is simmering, depending on their size.

  To bake: Bake them on a cookie sheet, at 375 degrees Fahrenheit, until cooked through, about 20 minutes, depending on their size.