Dirty cabbage

Watch how it’s made on Instagram

A one pan dinner where the cabbage soaks up the spices and stock as it cooks down with the beef. Thirty minutes, hardly any washing up and about 30 g of protein a bowl.

• Serves 4

• Prep 10 min

• Cook 20 min

The recipe

Per serving · with yoghurt

330 kcal · 30 g protein · 4 g fibre · 18 g fat

Ingredients

MetricUS

• 1.1 lb500 g ground beefminced beef, about 10% fat

• ½ to ¾ pointed cabbage, roughly chopped, about 1.1 lb500 g

• 1 onion, diced

• 1 garlic clove, grated, or ¼ tsp garlic powder

• 1 tbsp extra virgin olive oil

• 1 tsp smoked paprika

• ½ tsp turmeric

• ½ tsp ground cumin

• To taste salt and black pepper

• scant ½ cup1 dl beef stock

• A handful fresh parsley, roughly chopped

• ½ lemon, juiced

To serve: a spoonful of Greek yoghurt.

Method

1. Brown the beef
   Brown the beef in a large pan over medium high heat, without any oil. Once it's nicely browned, lift it out and set it aside.

2. Soften the onion
   Add the olive oil to the same pan, then the onion. Cook for a couple of minutes until soft.

3. Bloom the spices
   Add the garlic and cook briefly, then the paprika, turmeric, cumin, salt and pepper. Stir for about 30 seconds.

4. Cook the cabbage
   Add the cabbage and cook it down for a few minutes, until it starts to soften.

5. Bring it together
   Return the beef, pour in the stock and stir. Simmer until the cabbage is tender and most of the liquid has cooked away.

6. Finish
   Stir through the parsley and lemon juice. Serve with a spoonful of Greek yoghurt.

Make it yours

Other mince
Chicken, turkey or lamb all work.

Make it bigger
Serve it over rice, quinoa or lentils, or put a fried egg on top.

White cabbage
Works too. Slice it thinner and give it a few extra minutes.

Worth knowing

Beef → protein, plus haem iron, the form your body absorbs most easily.

Cabbage → cheap, keeps for weeks in the fridge, and brings fibre and vitamin C.

Turmeric → here for colour and flavour. The amounts used in curcumin studies are far higher than anything you’d put in a pan.

Browning the beef first → it gets a proper sear instead of steaming in the cabbage’s water.

Pointed cabbage is sweeter and more tender than white cabbage, which is why it softens in minutes instead of half an hour.

Nutrition is an estimate based on standard ingredient values, rounded. Your brands will vary a little.