A simple side dish to use up the leftovers in the fridge after a busy week, this keto braised cabbage comes together in a flash!
Slice the cabbage, mushrooms and salami into thin strips.
In a large frying pan, heat the oil over medium heat and saute the salami and garlic paste until lightly crispy. Add the mushrooms and saute for another couple of minutes until lightly caramelised.
Stir through the harissa, tomato paste and salt and pepper then top with the cabbage and stir through. Add an extra things like sundried tomatoes, eggplant etc at this stage.
Continue to saute until the cabbage is cooked to your liking.
Top with tzatziki to serve.