Recipe: Vegetables with Mince (Ground Meat)
I make this often when I’m doing high-protein, low-carb diets. If you do it with cabbage it would be a good alternative for Days 5 or 6 of the CSD.
1 onion, finely chopped
Dry-fry in large saucepan over medium heat until caramelised; if it sticks add a splash of water. Add:
500g lean mince (beef or pork or turkey breast)
Stir to brown and break up the meat clumps, add
1 cupful water
Simmer, covered, until meat is soft, stirring from time to time.
Towards the end of cooking time add low-calorie vegetables of your choice, for example one of the following:
shredded cabbage, cauliflower florets, broccoli, thickly sliced courgette (zucchini) or mushrooms
The vegetable should be plentiful, at least one kilo, e.g. a whole head of cabbage or cauliflower.
Add to the mince with salt and simmer until vegetables are soft to your liking.
Season to taste with one of the following:
five-spice powder, curry paste, barbeque seasoning mix, herbs (I love fresh dill fronds) or whatever takes your fancy
Or leave bland and add a different seasoning to each plateful you reheat.
Hi Sunny,
This sounds a bit similar to a cabbage & mince recipe that I cook, and it’s delicious. Mine is mince pork, and the seasoning is garlic, ginger, chilli & crushed sichuan peppercorns – so another option if you want to make your cabbage taste different, and good enough that even the cabbage-haters wolf it down and then ask for seconds
Hi Amanda
thank you for this recipe, it does sound delicious! Asian spices go so well with pork, and I love sechuan pepper, so I’m sure I’ll try it next time.
“cabbage haters” LOL yet it’s such a versatile veg: cabbage rolls, coleslaw, sauerkraut… The trick, as with most vegetables, particularly the cruciforms (broccoli, cauliflower, sprouts) is not to overcook it because then it can be rather smelly.