- Prep Time:15 mins
- Cook Time:25 mins
Beef & Cabbage Hotpot
Sometimes, all we need is a bit of comfort food and this Beef & Cabbage Hotpot is just that. Thanks to the cannellini beans, this one is hearty and filling, punctuated perfectly with the added tomato flavour. Pass this recipe down to the kids – this one is timeless.
Original recipe by SIX LITTLE HEARTS | 6.5.15
+1 1 CAN (300g) EDGELL TOMATO SUPREME
- Olive oil
- 1 medium onion, diced
- 500g lean beef mince
- 2 medium carrots, diced
- Approx. 2 cups finely shredded cabbage
- 3 cups chicken stock (or vegetable if you prefer)
- 2 x 400g cans Edgell Cannellini Beans
- Salt and pepper to taste
- 1 sprinkling mixed herbs to your liking
Heat the oil in a large heavy base pot and add onions, cook to soften. Add mince and cook until brown.
Reduce the heat, add the carrots and cook for a couple of minutes to soften.
Add stock, herbs and seasoning and the drained Edgell Cannellini Beans and simmer for around 5 minutes.
STIR IN EDGELL TOMATO SUPREME AND CABBAGE AND SIMMER FOR APPROX. ANOTHER 5 MINUTES UNTIL IT IS ALL COOKED THROUGH.
Serve with crusty bread.