Weeknights are for easy, hassle-free dinners that can be whipped up in the least amount of time, and satisfy everyone.
Cabbage is a big favourite of ours – especially for the kids – and so is a good old bolognese sauce.
So, let’s combine these dishes and create a bowl of buttery, fried cabbage, groaning under a delicious helping of rich and flavourful bolognese…
This is comfort food. And it’s low carb.
Oh yes!
Does it get any better than that?!
[recipe title=”Bolognese with Butter-Fried Cabbage” servings=”6″ time=”1hr 30mins” difficulty=”easy”]
You will need:
250 g minced beef
1 batch of kid-friendly tomato sauce {click for recipe}
{OR for a bigger veggie-punch – make a batch of my hidden veg bolognese}
2 tbsp. coconut oil
1/2 a large white cabbage, finely shredded
50 g regular salted butter
1 tbsp. garlic & chili butter
your choice of seasoning – I like to use Peppadew spice
spring onion to garnish
chili relish to serve – optional {I just LOVE Corrado’s Cucina’s Banting Chili relish!}
In a large pot, heat the coconut oil and cook the mince.
Season with salt.
When it’s just about cooked, add the tomato sauce and let it simmer for about 10-15 minutes to allow all the flavours to mingle.
While the sauce is simmering, heat the butter in another pot and stir-fry the cabbage until golden.
Season with Peppadew spice or whatever multi-purpose seasoning you prefer that has a bit or garlic and onion.
{You could also just use fresh garlic and some chili…}
Serve the bolognese sauce on the buttery cabbage, sprinkle with some finely sliced spring onion and a dollop of chili relish.
[/recipe]
I usually make a double batch {or even quadruple} of bolognese sauce and then freeze half for those days when I’m pressed for time.
Or I just keep it in the fridge to add to breakfast wraps in the morning or tacos later in the week…
Here are some more recipes for using your extra bolognese sauce:
Buy my e-cookbook for great LCHF and banting family-friendly recipes:
