Smoky Beef, Bacon & Cabbage Pot (Dirty Cabbage)
- Serves: 6
- Prep time: 20 mins
- Cook time: 35 Mins
This hearty one-pot meal combines tender cabbage, richly browned beef mince, smoky bacon and capsicum in a thick, savoury gravy. It is full of flavour, easy to make and delicious served on its own or over steamed rice.
- Beef
- Dinner
Ingredients
- 150 g streaky bacon, roughly chopped
- 900 g beef mince
- 1 small green cabbage, about 800–900 g, cut into chunky pieces
- 1 medium brown or white onion, roughly chopped
- 1 large red capsicum, roughly chopped
- 2 tablespoons tomato paste
- 2 tablespoons plain flour
- 6 garlic cloves, minced
- 500 ml low-sodium beef stock
- 1 tablespoon Worcestershire sauce
- 2 teaspoons sweet paprika
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper or chilli powder, optional
- 1 teaspoon salt, or to taste
- Chilli flakes, to taste, optional
- 2 tablespoons chopped fresh parsley
Method
- Place the bacon in a large, heavy-based pot over medium-high heat. Cook until crisp, then remove and set aside. Leave about half of the rendered bacon fat in the pot.
- Add the beef mince and allow it to brown well before breaking it apart. Continue cooking until deeply browned. There is no need to drain the fat.
- Push the beef towards the sides of the pot. Add the tomato paste to the centre and cook for 2 minutes, stirring until it darkens slightly.
- Add the onion and capsicum. Stir everything together and cook for another 3–4 minutes.
- Sprinkle over the flour, sweet paprika, smoked paprika, oregano, thyme, garlic powder, onion powder, black pepper and cayenne or chilli powder, if using. Stir well so the beef and vegetables are evenly coated.
- Gradually pour in the beef stock and Worcestershire sauce, stirring continuously to create a smooth gravy.
- Add the minced garlic and simmer for 5 minutes. Taste and add salt as needed.
- Add the cabbage in batches, stirring after each addition until it begins to soften and is well coated in the gravy.
- Return the crispy bacon to the pot. Cover, reduce the heat and simmer for 10–15 minutes, stirring occasionally, until the cabbage is cooked to your liking.
- Remove the lid and simmer uncovered for a few minutes if the sauce needs to thicken.
- Stir through the parsley and serve hot on its own or with steamed rice.
For a milder version: Leave out the cayenne pepper and chilli flakes.
By: Chrissy Rob Foodie
