Are you wondering what the hell is ‘mince’?
I know it doesn’t sound the most appetizing. But mince or minced meat is the Australian term for ground beef.
Apart from lamb shanks, it’s my favourite cut of meat because it’s inexpensive, incredibly versatile and it’s very forgiving.
No need to stress about it overcooking and ending up tough. Unlike expensive rib eye.
The idea to make this dish came from my wonderful neighbour Heather.
We were talking about our go-to dinners at the bus stop and this savoury mince using soy sauce to season is one of Heather’s faves.
I love the idea of an alternative to the knee-jerk reaction of tomato based sauces.
I’ve used cabbage here but any cooked veg will work.
Enough for: 2
Takes: 30 minutes
Net Carbs: 11g/serve
1 onion, chopped
300-500g (10-18oz) minced (ground) beef
2 tablespoons soy or fish sauce
1 tablespoon sherry, rice or wine vinegar
1/4 large cabbage (about 800g / 28oz), finely sliced
mayonnaise, to serve
1. Heat a large saucepan on a medium heat. Add a few tablespoons olive oil and chopped onion. Cook onion with the lid on, stirring every few minutes until the onion is soft but not browned. Will take about 10 minutes.
2. Increase the heat to medium high and add meat. Cook, stirring until the meat is well browned. Remove from the heat and toss in the soy or fish sauce and vinegar. Taste and adjust seasoning if needed. Remove cooked meat and keep warm in a clean bowl.
3. Return the pot to a medium high heat. Add cabbage and about 1/4 cup water. Cook with the lid on, stirring every now and then for about 5 minutes or until cabbage is soft.
4. Return the cooked meat to the pan and allow to warm.
5. Divide between 2 bowls and top each with a nice big drizzle of mayo.
WINE MATCH: A spicy Shiraz or Zinfandel.
Variations & Substitutions
short on time – skip onion or replace onion with a bunch of chopped chives added at the end.
Keto / ultra low carb – skip the onion.
more colourful / greener – serve with chopped parsley or basil. Or toss in some baby spinach leaves at the end.
mayo-free – try crumbled feta, chopped olives, parmesan cheese, sour cream, smashed avocado, hummus, toasted pine nuts, blue cheese, chilli oil, extra virgin olive oil, chive butter or spiced butter.
vegetarian – beef = lentils or chickpeas or crumbled tofu. OR scramble some eggs in with the cabbage. Cheese is another great meat-free option – either crumble in goast cheese or feta at the end. Or serve with lashings of grated parmesan or pan fried halloumi cubes.
more substantial (carb lovers) – cooked pasta, cooked rice, cooked quinoa. Or wrap it all in flat breads.
more substantial (low carb) – more mayo. Roast nuts. more cabbage.
Low FODMAP – skip onion or replace onion with a bunch of chopped chives added at the end. Replace some of the cabbage with spinach or chard.
different vegetables – Onions = leeks or green onions (scallions). Cabbage = kale, collard greens, brussels sprouts, broccoli (will take longer to cook and add 1/2 cup water), cauliflower (will take longer to cook and add 1/2 cup water), zucchini, eggplant. Or serve the savoury meat on a bed of roast veggies.
different protein – egg is amazing with the cabbage like this recipe, any ground (minced) meat will work, or crumbled sausages. Keen to try a canned tuna version one day.
soy-free – use coconut aminos or fish sauce or tomato ketchup or tomato puree.
Waste Avoidance Strategy
onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.
minced (ground) beef – freeze it.
soy or fish sauce / sherry, rice or wine vinegar – keep them in the pantry.
cabbage – will keep in a plastic bag in the fridge for weeks, even months. Can be frozen but will have a wilted texture once defrosted.
mayonnaise – unopened in pantry or once opened will keep for months in the fridge.
Prepare Ahead
Yes! Just cook as per the recipe but keep the mayo separately. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, warm in a pan with a little oil and finish with the mayo.
