One-Pan Mince & Cabbage

One-Pan Mince & CabbageThis the sort of dish that comes together quickly and is extremely flexible – great for a week night meal when there are unexpected mouths at the dinner table.

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!

Serves 4-6

vegetable oil
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

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

7 thoughts on “One-Pan Mince & Cabbage”

  1. This looks like a great midweek family meal and I love how you can chop and change the recipe to adapt to the seasons. If only I could get my husband to eat cabbage! It’s the only thin he won’t eat – too much of it forced on him by his mother when he was growing up – she thought cabbage needed to be served at every meal! xx
    Hotly Spiced recently posted…Fig, Prosciutto and Bocconcini SaladMy Profile

Comments are closed.