PORK MINCE AND CABBAGE BAKE
“(or any mince!) Another delicious casserole (keto/low carbohydrate/diabetic) recipe! And cheap to boot.”
- ½ white cabbage, chopped
- 1 tablespoon salt
- 20 ml olive oil
- ½ onion, chopped
- 500 g mince of your choice
- 2 teaspoons garlic and herb spice
- 400 g can chopped tomatoes
- 250 g cremé fraiche/sour cream
- 250 ml grated Mozzarella cheese
Microwave the cabbage, sprinkled with salt, for 20 minutes on high. Fry the onion in the oil, and add the meat when the onion is translucent. Break up any clumps, add the garlic and herb spice and fry until cooked (about 7 – 10 minutes). Add the chopped tomatoes and simmer until most of the liquid has evaporated.
Layer half of the cabbage in a 35 x 20 x 10 cm dish, then pour over the mince, followed by the rest of the cabbage. Cover with the cremé fraiche; sprinkle with mozzarella cheese and bake at 185 °C until golden (about 40 – 45 minutes).
Photo and recipe: Ilze Jacobs
