Servings: 2 · Prep Time: 10 mins · Cooking Time: 20 mins
Total Time: 30 mins

Salads & Starters | Dinner | Lunch

While following a low-carb lifestyle we still love to eat traditional pasta sauces; only now we eat them with cabbage ribbons instead of pasta. The sauce keeps well for four days in the fridge if you wanted to make a batch of it. For a vegetarian alternative leave out the bacon; but add more cheese to compensate.


  • Streaky Bacon (150g)
  • Extra Virgin Olive Oil (2 tbsp)
  • Mushrooms (250g)
  • Thyme (2 tsp)
  • Garlic (1 clove)
  • Salt & Pepper (to taste)
  • Cherry Tomatoes
  • Dry White Wine (100ml)
  • Parmesan (15g)

For the Cabbage

  • Savoy Cabbage (300g)
  • Butter (1 tbsp)
  • Salt & Pepper (to taste)


To make the sauce, fry the bacon in the olive oil for a couple of minutes in a large frying pan over a medium high heat. Add the mushrooms, thyme and garlic with a little seasoning and fry for around 8 to 10 minutes until softened.

Meanwhile cut the savoy cabbage into 1cm strips and put them into a saucepan with the butter, 100ml of water and seasoning. Cover and heat over a medium heat for around 5 minutes or until the leaves are soft. Shake the pan frequently to make sure the cabbage doesn't burn.

Add the cherry tomatoes and wine to the pan with the bacon and continue to fry for another 3 to 4 minutes until the tomatoes just start to soften. Remove the sauce from the heat.

Lift the cabbage out of the pan with tongs and transfer to two warm bowls or plates. Top with the sauce, scatter over the cheese and extra thyme and serve.

Per serving: 12.8g carbs, 7g fibre, 20.4g protein, 37.1g fat, 502kcal

Ingredient Details:
. 150g of smoked lardons or streaky bacon, finely chopped
. 250g mushrooms, thinly sliced
. 1 teaspoon of fresh or dried thyme leaves, plus extra to decorate
. 1 fat garlic clove, roughly chopped
. 10 cherry tomatoes, halved
. 100ml dry white wine or stock
. 15g Parmesan or Grana Padano, finely grated