Kai Si Ming

A simple and tasty dish that my grandmother often used to make in Australia. Recipe borrowed and slightly adapted from Goons with Spoons.

This recipe makes enough for four people. It's nice on its own, with rice, or as a stuffing in baked pumpkin/potato. Whatever you do with it, remember it's much tastier the next day or the day after.

Ingredients
1 onion
2 sticks of celery
1 carrot
1 whole savoy cabbage
500g of minced beef
1 chicken stock cube
1 tsp mixed herbs
3 tsp curry powder
a splash of oil
3 cups of water
rice

Method

  1. Dice onion and celery, grate carrot
  2. In a big pot, heat some oil and soften onions
  3. Add minced beef and brown it
  4. Chop up cabbage
  5. Add celery, carrot, herbs, curry powder, chicken stock cube and water
  6. Stir, let the temperature rise again and add cabbage
  7. Lower heat, cover the pot and simmer gently for 30 mins or so
  8. Check on it now and then and give it a stir
  9. It's ready when the cabbage is nice and soft and well cooked

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