ramtops

About half a punnet of chestnut mushrooms and some spinach needed eating up, so I deliberately made last night’s cabbage dish with only half a mozzarella ball, and saved the rest for today’s lunch.

Finely chopped the mushrooms and set them to cook down slowly in some olive oil. Put the wraps on individual plates, and scattered some raw spinach leaves on them. Chopped the mozzarella quite small. When the mushrooms were done, added salt and black pepper and the rest of the spinach, and stirred till it wilted. Then added the mozzarella.

Bunged the resultant gloopy mess onto the wraps – as always I’d made to much, so some of it oozed out, but that didn’t affect the fab flavour one iota!

About 360 calories, I reckon.

Mirrored from Reactive Cooking.

We normally have this without the pancetta, but I’m trying to cut my carbs at the moment so I added some meat.

I make this in a frying pan with a lid.

Chop and onion and some garlic, and fry it off in olive oil. Add the pancetta (I used cubes – you could use bacon too) at this point. When the onion is soft, add quite a lot of shredded cabbage; anything does – I’ve made this with hispi, with white, with savoy … they all work well.

Stir it all around, then add either some water – about maybe 1/2″ at the bottom of the pan – or a splash of wine. We used about half a glass of home made pineapple wine last night! Season to taste, put a lid on and leave it for about 10 minutes.

Then add some mozzarella – I usually just cube a whole one – and stir it around till the cheese melts.

In the bad old days, I would stir the pasta into this, but last night it went in separately, as Pete had a “normal” helping, and I just had a spoonful. I’ve discovered cabbage is great for bulking up if you’re avoiding carbs.