Cabbage Mince Chow Mein
A tasty and versatile retro dinner that never goes out of fashion.
Servings: 6 people
Calories: 329kcal
Equipment
- large frypan or wok
Ingredients
- 500 grams beef mince
- 1 small onion (chopped)
- 2 carrots (grated)
- ½ beef stock cube
- 2 teaspoons Keen's curry powder
- 1 packet chicken noodle simmer soup (45 gram dry mix)
- 2 teaspoons soy sauce
- 2 teaspoons Worcestershire sauce
- 1 tablespoon olive or vegetable oil
- ½ cup uncooked rice (no need to rinse)
- 3 cups water
- ½ medium-large Savoy cabbage (shredded or finely sliced)
- salt and pepper (to taste)
Instructions
- Add oil and chopped onion to the frypan or wok. Cook over medium heat for a few minutes or until translucent.
- Add grated carrot and cook for another minute or two.
- Increase heat to high and add the beef mince. Cook until the meat is browned all over. Use a wooden turner or spoon to chop the mince as it cooks.
- Reduce heat to medium and add the beef stock powder, curry powder, soy sauce, Worcestershire sauce, chicken noodle soup, rice and salt and pepper. Cook for a couple of minutes.
- Add the water. Mix well and bring to the boil. Simmer, covered, on low heat for approximately 15 minutes. Stir occasionally and add a little more water if the mixture starts to dry out and stick to the bottom of the pan.
- Add the shredded cabbage and continue to simmer, uncovered for about 10 minutes or until cabbage is cooked to your liking. Again, stir occasionally and add a little more water of the mixture starts to dry out and stick to the bottom of the pan.
- Serve immediately.
Nutrition
Calories: 329kcal | Carbohydrates: 21g | Protein: 18g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 555mg | Potassium: 532mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4155IU | Vitamin C: 26mg | Calcium: 66mg | Iron: 2mg