One-pan cabbage casserole
Cut down on the washing up and enjoy some leafy veg with this easy, one-pan cabbage casserole. Filled with mince, herbs and dried cranberries, this dish is sure to become a new household favourite.
- 1 tbs olive oil
- 50g butter
- 1 leek, pale section only, sliced
- 2 celery sticks, trimmed, finely chopped
- 2 garlic cloves, crushed
- 1/4 small Savoy cabbage, core removed, shredded
- 2 tbs maple syrup
- 1 tbs olive oil, extra
- 500g Coles Australian No Added Hormones Beef Mince
- 1 cup cooked white rice
- 1 cup (250ml) beef stock
- Chopped flat-leaf parsley, to serve
- Chopped dill, to serve
- Chopped dried cranberries, to serve
Preheat oven to 180°C. Heat the oil and butter in a large heavy-based frying pan over medium-high heat. Add the leek and celery and cook, stirring, for 5 mins or until tender. Stir in the garlic and cook for 3 mins or until aromatic. Add the cabbage and maple syrup and cook, stirring, for 5 mins or until soft and golden brown. Transfer to a heatproof bowl.
Heat the extra oil in the pan. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until the mince changes colour. Stir in the rice and stock and bring to the boil. Spoon the cabbage mixture over the beef mixture in the pan. Bake for 15-20 mins or until liquid is absorbed. Sprinkle with parsley, dill and cranberries.