Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A quick, hearty one-pan supper.
Equipment: Large frying pan or saucepan
Measures and names
Ingredients
- 1 tbsp olive oil (or a knob of butter)
- 1 onion, chopped
- 2 garlic cloves, crushed
- 400 g beef mince (ground beef) (5–20% fat)
- 200 g cabbage or spring greens (collard greens), shredded
- 1 x 400g tin chopped tomatoes
- 1 tbsp tomato purée (tomato paste)
- 1 tsp dried oregano or mixed herbs
- Salt and black pepper
Optional extras
- 1 tsp paprika
- 50 g cheddar, grated, to serve
Method
- Heat the oil in a large frying pan or saucepan over a medium-high heat. Add the onion and cook for 3–4 minutes, until softened.
- Add the garlic and mince. Break the mince up with a spoon and fry for 5–6 minutes, until nicely browned.
- Stir in the tomato purée, paprika and herbs and cook for 1 minute, until fragrant.
- Add the chopped tomatoes and shredded cabbage. Season well with salt and pepper, and stir.
- Simmer for 8–10 minutes, stirring now and then, until the cabbage is tender and the sauce has thickened.
- Taste, adjust the seasoning, and serve hot — topped with grated cheddar if you like.
Swaps and tips
Swap the beef for turkey or pork mince, and use frozen chopped onion and a bag of ready-shredded cabbage to make it even faster. Leftovers keep in the fridge for 2–3 days.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 64 g | 20 g | 8 g | 50 g | 784 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
