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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 422.2
  • Total Fat: 26.7 g
  • Cholesterol: 93.7 mg
  • Sodium: 1,887.6 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 7.9 g
  • Protein: 27.0 g

View full nutritional breakdown of Cabbage and Mince calories by ingredient
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Cabbage and Mince

Submitted by: SUNNY112358

Introduction

Suitable for South Beach and Atkins.
Also a filling meal for those who have to watch their pennies, as you can use less meat or stretch the meat to feed more mouths with more cabbage and other vegetables (e.g. tinned tomato or carrots), and even with rice or orzo (these additions are not suitable for low-carbers). I prefer beef mince for its iron content but for a change of pace you can substitute pork or turkey mince and vary the spices.
Suitable for South Beach and Atkins.
Also a filling meal for those who have to watch their pennies, as you can use less meat or stretch the meat to feed more mouths with more cabbage and other vegetables (e.g. tinned tomato or carrots), and even with rice or orzo (these additions are not suitable for low-carbers). I prefer beef mince for its iron content but for a change of pace you can substitute pork or turkey mince and vary the spices.

Number of Servings: 4

Ingredients

    1 large onion, chopped
    500g beef mince (ground beef)
    1 large head of cabbage, coarsely sliced
    1 Tbsp salt
    1 Tbsp five-spice powder or curry powder



Directions

Chop onion and dry-fry over medium heat in a large saucepan. Add a little water to prevent sticking, if necessary.
Add mince and stir constantly to break it up so no clumps remain.
Add salt and spices, stir, add sliced cabbage. Cover, turn down heat and leave to simmer c10' to wilt the cabbage, stir to mix the mince with the cabbage, then leave to simmer until very tender, stirring occasionally. If the lid is sufficiently tight-fitting you should not need to add any water, but do check towards end of cooking time and add a little water if necessary to stop it burning.

Number of Servings: 4

Recipe submitted by SparkPeople user SUNNY112358.






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