Curried Cabbage Mince

A family favourite that goes back to our childhood. It used to be made with a packet of Chicken Noodle Soup, no noodles in this one, but the flavours are the same and totally delish!

We added some sweet potato crisps for a little crunch but they're completely optional.

Sneaky tip: It's seriously good with creamy potato mash!

Hint: If you don't eat red meat you can easily swap for any other mince.

Prep time: 10 mins
Cook time: 15 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1 teaspoon of cold pressed coconut oil

1/4 small onion,diced

1/4 stalk of celery, sliced

1 small garlic clove, crushed

1 heaped teaspoon curry powder

125 grams of lean grass-fed beef mince

1/2 small carrot, sliced in strips using a vegetable peeler

1/2 small zucchini, grated (50g)

100 millilitres of chicken bone broth

1 cup of thinly sliced Wombok cabbage (70g)

sea salt & cracked pepper to taste

Method

Heat oil in a pan to medium high. Add the onion and celery and cook for 2 minutes then add the garlic and curry powder and cook 1 minute more.

Add mince to the pan and fry until no longer pink then add the chicken bone broth and cabbage.

Turn heat to low and cover the pan, simmer for 5 minutes then uncover and simmer 2 more minutes. Season to taste before serving.

Note: If you want to use the sweet potato chips fry them in the pan first and set aside on paper towel.

Calories: 234
Protein: 29.5
Carbs: 6.6
Fibre: 4.5
Fat: 8.6

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