Cabbage and Mince One-pan Casserole

Ingredients

1 Tbs olive oil
50 g butter
1 leek, pale section only, sliced
2 celery sticks, trimmed, finely chopped
2 garlic cloves, crushed
1/4 Savoy cabbage, core removed, shredded
2 Tbs maple syrup
1 Tbs olive oil, extra
500 g 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

Method

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 minutes or until tender. Stir in the garlic and cook for 3 minutes or until aromatic. Add the cabbage and maple syrup and cook, stirring, for 5 minutes 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 minutes 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 minutes or until liquid is absorbed. Sprinkle with parsley, dill and cranberries.

Credits: Coles

Photo Credits: Coles