Curried Cabbage and Mince

Cabbage time. Morgan whipped up this dish tonight to honour the yummy cabbage in our box this week. He based his recipe on this one.

Ingredients

2 tablespoons peanut oil
1 onion, finely chopped
2 red chillies finely chopped
2 tsp cumin
3 sticks celery, finely diced
500g lean beef mince or pork mince
1/2 cup long-grain rice, raw
2 tablespoons Keen's curry powder
2 cups chicken stock
1 cup water
1 mini cabbage, core removed and finely shredded
lemon juice to taste
Rice vermicelli

Method


Heat oil in a large frying pan or wok over medium-high heat. Add onion, chillies and celery and cook for 2 to 3 minutes. Add cumin, mince and half the cabbage and cook, breaking up with a wooden spoon, for 4 to 5 minutes.


Add rice, curry powder, chicken stock and water. Season with salt and pepper. Stir until well-combined. Bring to the boil. Reduce heat to medium-low and simmer, covered, for 25 minutes.

Remove lid and place remaining cabbage over top of mince mixture. Cook, covered, for 3 to 4 minutes. Remove from heat. Stir through cabbage and serve immediately with a squeeze of fresh lemon juice.



Really tasty! I love this dish. Thanks baby!