FILTHY CABBAGE

This is cabbage like you’ve NEVER had it before. Tender cabbage simmered in a rich, seasoned beef gravy with juicy beef mince, smoky sausage, colourful peppers and crispy bacon. It’s savoury, smoky, slightly spicy and packed with so much flavour that even the cabbage haters might be converted. Serve it on its own for a hearty lower-carb meal or spoon it over fluffy white rice for the full comfort-food experience.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and roughly chop the cabbage into medium-sized pieces.

Step 2

Dice the onion, then deseed and chop the red, yellow and green peppers into bite-sized pieces. Set everything aside ready for cooking. you can chop some scotch bonnet as well if you want it hot

Step 3

Chop the bacon into small pieces and slice the sausage into thin strips.

Step 4

Cook the bacon in a pan until golden and crispy. Remove it from the pan and set aside — this is going on top at the end.

Step 5

Fry the sliced sausage until browned and slightly crisp around the edges.

Step 6

Remove from the pan and set aside.

Step 7

Add the beef mince to a large pot and brown it over medium-high heat, breaking it apart as it cooks. Continue until the mince is fully cooked and nicely browned.

Step 8

Sprinkle 1 tbsp plain flour over the cooked mince. Stir well so the flour coats the beef and cook it through briefly. This will help thicken that gorgeous gravy later.

Step 9

Stir in 2 tbsp tomato purée and allow it to cook into the mince for a couple of minutes

Step 10

Add salt, Old Bay, Italian seasoning, Cajun seasoning, smoked paprika, garlic paste, Aromat and white pepper. Mix everything thoroughly so the mince is evenly seasoned.

Step 11

Add your diced onions and red, yellow and green peppers. Stir everything together and allow the vegetables to begin softening.

Step 12

Pour in approximately 400–500ml beef stock, stirring well to combine it with the seasoned mince and tomato base.

Step 13

Add the cooked sausage back into the pot and stir it through the beef mixture.

Step 14

Pile the chopped cabbage into the pot. It will look like way too much at first, but trust the process! Cover and leave it to simmer — the cabbage will wilt dramatically as it cooks.

Step 15

Stir everything together as the cabbage softens and reduces. Continue simmering until the cabbage is tender and has absorbed all that beefy, smoky flavour, while still having a little bite.

Step 16

You can eat the filthy cabbage completely on its own, or serve it over fluffy white rice.

Step 17

Finish with a generous sprinkle of the crispy bacon bits over the top just before serving.