Chili and Red Cabbage with Savoury Potato Topping


serves 8
1 lb (450 g) minced lamb or beef, can be leftovers
3 tbsp olive or vegetable oil
2 large onions
3 medium cloves of garlic 1 green pepper
1 green chili pepper
2 tsp chilli powder
salt and freshly ground black pepper
2 tbsp tomato puree (paste)
2/3 cup (150 ml) 1/4 pt red wine or stock
1 medium tin of tomatoes
1 small red cabbage
8 oz (225 g) creamed potatoes
3/4 cup (175 g) 6 oz leeks, chopped and sweated in butter
1 tbsp fresh breadcrumbs
2 tbsp (1 oz) 25 g butter


1. Heat the oil in a large saucepan.

2. Add the meat and fry until brown all over.

3. Meanwhile, peel and chop the onions and garlic, remove the seeds and core from the green chili and pepper, chop the flesh finely and mix all together with the browned meat.

4. Stir well over a low heat until the onion looks transparent, then add the chilli powder, salt and pepper, tomato puree, wine or stock and the tinned tomatoes.

5. Cover the saucepan with a lid and continue to cook until still moist but with not too much liquid.

6. Shred the cabbage and blanch in boiling salted water for 5 minutes, then drain thoroughly.

7. Arrange one third of the cabbage in a deep oven proof dish, cover with half the meat, repeat these 2 layers again and finish with a layer of cabbage.

8. Mix together the creamed potatoes and leeks and carefully spread over the top of the meat and cabbage, forking to leave a rough surface.

9. Sprinkle with breadcrumbs and dot with small pieces of butter.

10. Bake in the oven Gas mark 4, 350°F (180°C) for 1 hour, or until thoroughly heated through and nicely browned.

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