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Beef and Cabbage Bake     HT  MC  British   75mins


Serve  4     Hot   Beef  Pork  Vegetables  herbs  Main Course  Eggless Britain  Europe



1 Medium sized White Cabbage

2 Onions, chopped

2 tbsp Oil

225g/8 oz Back Bacon

450g/ 1 lb Minced Beef

2 Beef Stock Cubes

150ml/5 fl.oz. Water

Salt & Pepper

2 teasp Dried Mixed Herbs

50g/2oz Butter

225g/8 oz Streaky Bacon




1. Preheat the oven to 190C, 375F, Gas mark 5.


2. Reserve 2 cabbage leaves in tact then cut the remaining cabbage into quarters, remove the centre core and shred. Place in a saucepan of boiling salted water with the reserved whole leaves and blanche for 2 minutes. Drain and set aside.


3. Melt the oil in a pan and gently fry the onions until transparent. Chop the back bacon then add to the onions and cook for 2-3 minutes.


4. Add the minced beef and brown. Crumble in the stock cubes, water, herbs, salt and pepper and simmer for 10 minutes.


5. Melt the butter in a saucepan. Place half the cabbage in an ovenproof dish and pour the melted butter over it.


6. Spread the mince over the cabbage, cover with the remaining shredded cabbage and top with the whole cabbage leaves.


7. Arrange the streaky bacon rashers over the top and bake for 45 minutes. Serve hot.



More Beef/Veal Recipes  |  General Beef Prep & Cooking Times   |  Beef Cuts 


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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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