Are you keen to pack your family full of vegetables during cold season but need a tasty way to do it? This could be your answer. Slow cookers don't allow for evaporation so all the vitamin C from the cabbage and other goodness stays in the pot despite the long cooking time. It's also not too fiddly to prepare/
Ingredients for 4:
1 lb / 500 g lean ground beef / beef mince
1 onion, chopped
1 can BBQ (or ranch style) beans
1/4 tsp ground cumin
3 cloves garlic, minced
2/3 of a Savoy or other large green cabbage, chopped
1 green bell pepper, chopped
14 oz / 400 g can of chopped tomatoes
2 stalks celery, chopped
1/4 cup salsa or picante sauce (optional)
1 cup 250 ml water
freshly ground pepper and salt to taste
1 beef stock/bouillon cube, crumbled
In a large frying pan/ skillet, fry off the meat until it is browned all over. You may need a little oil if you're not using a non-stick pan.
Combine everything else in the slow cooker and add the meat. Stir well to combine.
Cook on Low for 6 - 8 Hours.
Serve with mashed potato, pasta or rice.
Hmmm, I liked the idea of this but suspected from the ingredients list (I got the bones of this recipe from Allrecipes.com) that it would be a little bland for my taste and I was right. My husband liked it as it was but I added 2 tsp balsamic vinegar to my portion to see if it would help. It really did and brought all the flavours to life. However another stock cube might be helpful if you don't fancy the vinegar (use less salt) or some fresh herbs. You might also like to add a little more spice. This is a pleasant dish and an easy way to get your veggies, but it lacks oomph.