You could add bulk by adding other vegetables such as grated carrot and chopped zucchini and in the winter when tomatoes are out-of-season use a can of diced tomatoes instead – if using canned
tomatoes no need to use the stock.
One-Pan Mince & Cabbage
Leftovers? Fabulous for lunch the next day – yum!
500g beef mince
1 onion, chopped
½ -1 head cabbage, chopped
1 clove garlic, minced
½ tsp dried Italian herbs
500g tomatoes, chopped
½ cup beef stock
2 tbsp tomato paste
sea salt and freshly ground black pepper
1 Heat a large frying pan over a medium heat, add a little oil and swirl to coat base of pan. Add mince and cook, breaking up with a wooden spoon, for 4-5 minutes or until browned.
2 Add onion, garlic and herbs and cook, stirring occasionally, for 4-5 minutes longer.
3 Add cabbage, tomatoes, stock and tomato paste and mix to combine. Cover, bring to simmering and simmer, stirring
occasionally, for 25-30 minutes or until cabbage is very tender and tomatoes have broken down. Season to taste with salt and black pepper.
Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, garlic, tomatoes, cabbage: Krismaw Gardens – Hastings; Store Cupboard Ingredients:
vegetable oil, Italian herbs, stock, tomato paste, sea salt, black
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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