CABBAGE AND GROUND BEEF CASSEROLE
A simple main dish that will serve a small crowd and a wonderful naturally gluten-free and grain-free dish. You can do the prep, and keep it covered in the fridge for a day or 2, and then bake it when ready.
- 500 g lean ground beef
- 4 large strips of bacon
- 4 large Cremini mushrooms
- ½ onion
- 1 teaspoon crushed garlic
- salt
- pepper
- dash of cayenne pepper
- ¼ of medium cabbage (use more if you wish to feed more people)
- ¾ cup 2% milk or cream or plain Greek yogurt
- 3 eggs
- 1 – 1½ cups of crated Cheddar, you can add more if you love cheese
- oil, for frying
Preheat the oven to 180ºC (350ºF).
Lightly cover the base of your pan with oil and fry the diced onion until soft and starting to turn brown.
Add the sliced mushrooms, diced bacon, and continue to fry until it is soft and brown.
Add finely sliced cabbage and minced garlic and fry until the cabbage is just starting to go soft, but not soggy. You still need some crunch.
Spice to your liking with salt, pepper, and cayenne pepper.
Remove from the pan and place it in an oven-proof dish but remove the excess liquid to avoid a watery casserole.
Next, if required, add another small amount of oil to the pan and fry the ground beef, and flavor with salt and pepper. Again, do not over-spice.
Once done add the beef on top of the cabbage mixture, but again remove the excess liquid.
Lightly whisk together the eggs and cream/mix/yogurt (whichever you prefer) and then pour over the cabbage and meat mixture.
Generously cover it with grated cheese.
Bake for 30 minutes at 350ºF / 180ºC until egg set and cheese melted and have a nice toasted topping.
Serve immediately with some fresh salad or as we did, just some fruit salad.
Photo and recipe: Esme Slabs
Extra photo’s: Ilze Jacobs – Ek het vanaand Esme Slabs se kool en maalvleis kasserol gemaak… en dis heerlik!! En ook keto/low carb/diabeties vriendelik. Dit gaan ‘n gunsteling in ons huis word verseker.
