Here’s an easy one-pot meal for the family making the most of in season cabbage – the humble autumn vegetable.
Serves 4
2 tbsp vegetable oil
3 celery stalks, finely diced
3 spring onions, thinly sliced
500g lean beef mince
2 x 40g packets chicken
noodle instant soup
½ cup long grain rice
2 tbsp curry powder
2 cups chicken stock
¼ large cabbage,
finely shredded
1 long red chilli, deseeded,
cut into thin strips
Chinese fried noodles, optional
soy sauce, to serve
1. Heat oil in a large frying pan or wok. Add celery and cook for 3 minutes or until tender.
2. Add onion and cook for 1 minute. Add mince and cook for 4-5 minutes or until browned. Stir in instant soup, rice, curry powder, stock and ⅓ cup water. Season with salt and pepper. Stir until well combined. Bring to the boil, reduce heat to medium-low and simmer, covered, for 20 minutes or until rice is tender.
3. Place shredded cabbage over the beef mixture. Cook, covered, for 2-3 minutes or until cabbage has just wilted and is bright green. Remove from heat; stir through. Top with chilli and fried noodles, if desired, and serve with soy sauce.