I'll link where the inspiration to this recipe came from below. It feels almost too special for a weekday, yet it's so easy to make, and using simple swaps make it easy to adapt our favourite recipes to low-carb!
What you'll need
Enough for however many you're feeding, I cook for 2.
Main ingredients
- Pork sausages, 2-3 per person
- Cream, around 150-200ml
- Pointy/ Hispi Cabbage, sliced ½ inch
Fresh/ frozen
- Onion, any ½
- Celery, 1 rib diced
- Garlic, 1-2 cloves minced
Store cupboard
- Fennel seeds, 2 tsps
- Chilli flakes, ½-1 tsp
- Stock, about 200ml
What to do
- 1. Soften some finely chopped onion and a celery rib in a frying pan with some olive oil. Add 2 tsp of fennel seeds, as many chilli flakes as you like and a grated clove of garlic, or tsp garlic granules, stir through the mix and cook for 5 more minutes.
- Remove the sausage meat from the skins and add the meat to the onions and celery. Break up the meat and cook on medium heat for 10-15 mins.
- Meanwhile, slice some cabbage, I've used savoy here as that's what I had available, but hispi (also called pointy or sweetheart) is really nice too - in fact I think it's the best for this. Cook it to your liking, I steam in a little salted water with a big knob of butter for about 8 minutes, or until soft like pasta.
- It's time to finish off the sausage ragu... deglaze the pan with some stock (about 200ml should be enough) or a small glass of white wine or water. Allow to reduce and thicken up a bit. Add a swirl of cream and allow to warm through on a low heat.
- It's ready to serve, pile up the cabbage and top with the ragu sauce. Sprinkle some grated cheese over if you'd like to, but try it first, as I find this rich enough without. Season with lots of black pepper.
