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Friday, May 28, 2010

Cabbage and Mince Meat

Growing up, my Mum used to make a particular dish that the family has enjoyed and which could easily be termed as "comfort food". It is a recipe that was shared to her by a Singaporean lady many years ago.

For many years Mum would say that she made it because it was the easiest thing to make and fast also. Often times, Mum would come home later from shopping or afternoon tea with her girlfriend, and making this dish was fast and easy. But I also think that she knew that it was so well loved by all of us, and she knew that it was the best way to get me to eat veggies as a kid.

I still make this dish when I am pressed for time, and... When I am in desperate need of comforting memories of home.

In the UK, Australia, and Hong Kong, we refer to ground beef as mince meat, and is not to be confused with the fruit minced meat that is used at Christmas-time in minced pies.

Cabbage and Mince Meat (Ground Beef)

1 head cabbage, sliced very thinly (middle hard “stalk” removed)

 1lb ground beef

1 onion, sliced thinly

3 cloves garlic, sliced (on the round)

1 TBSP Maggie Seasoning
½ tsp Chicken Powder
1/16 cup of water
1 TBSP vegetable oil
2 tsp Sesame Oil
1 tsp black pepper


1.    Heat oil in a pan until smoking hot, add the onions and cook until glassy, then add the garlic and cook until the fragrance of the garlic is released

2.    Add a handful of shredded/sliced cabbage and cook until wilted, pull the cabbage mix to one side of the pot and add another handful of cabbage to the other side of pan, pull the cooked/wilted cabbage over top of the fresh cabbage and add another handful of cabbage to the open area; there should be enough cooked/wilted cabbage to “pull” the new fresh cabbage under so that it’ll cook. Keep this method up until all the cabbage is in the pot

3.    Pull the cabbage to one side of pot, leaving a space to add some of the beef. Push the cooked cabbage over the beef, and create another space, add more beef. Go to the side of the pot and create a space adding the last of the beef.

4.    In a bowl, add the chicken powder and water and mix, add to the cabbage and beef mix and mix together very well.

5.    Add the Maggie and pepper and mix the pot until the beef is well combined and cooking well.

6.    Add the sesame oil and cover and cook for about 15-20 minutes on low-medium heat

Serve with steamed rice

TIP: My Mum often fried an “omelet” and laid it over the top of each serving as an added bonus.


2 large eggs
1 tsp light soy sauce
1 tsp sesame oil
1 tbsp water
¼ tsp chicken powder
1 tsp toasted sesame seeds
1 green onion, sliced
½ tsp grated fresh ginger

1.    In a bowl, beat eggs with all ingredients very well until the egg mix is frothy
2.    Heat oil in a pan until smoky and then add the egg mix, to make an omelet (do not fold over), but turn over when underside is golden brown

Serve over cabbage and minced meat


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