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a white cabbage, about 2 kg in weight 1 kg mince 2 large onions, finely chopped 200 ml can tomatoes 400 ml can red kidney beans 125g mushrooms, chopped 2 tsp chilli powder salt and pepper |
Gluten-free Dairy-free Nut-free Sugar-free |
Remove outer leaves of cabbage and discard. Cut the stalk side to make a firm base. Cut a lid about 3" from the top of the cabbage and set aside. Scoop out most of the centre of the cabbage, leaving a shell about ¾" thick all round.
Cook the mince, onions, chopped tomatoes, mushrooms, salt and pepper into a saucepan. Wash off the beans, drain and add to the pan. Cook for 10-15 minutes.
In another pan, cook the cabbage base and lid in plenty of salted water for about 15 minutes. Drain well.
Put the cabbage on a serving dish and fill with the mince mixture, piling any excess around the base. Put the lid on and serve.
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