Living and sharing the Low Carb High Fat Lifestyle

Low carb “spaghetti” recipe

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A twitter friend mentioned using cabbage as a pasta substitute.  I had used it to replace noodles in Asian dishes, but not Italian pasta.  So here we go.  I came out sooooo good!  You must try it.


Low carb sausage and cabbage “spaghetti”

3 low carb Italian sausages, cooked, sliced
3-4 cloves garlic, sliced
1/2 head cabbage, thinly sliced
1/2 tsp fennel seeds
1 cup tomato sauce
Salt and pepper to taste
Parmesan cheese and parsley for garnish.

Fry sausage slices to release fat. Remove from pan when browned. Add garlic, cabbage and fennel seeds. Fry 5-10 mins till cabbage has softened. Adding a little salt will help it soften. Add tomato sauce and return sausage. Cook till warmed through. Taste for salt and pepper. Serve topped with parsley and parmesan cheese.

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