Beef Mince and Pointed Cabbage Bake Topped with Feta
Half a pointed cabbage
400 g lean, organic beef mince
2 dessert spoons Tamari sauce
1 dried Thai red chilli
200 g cherry vine-ripened tomatoes
150 g Feta cheese
3 heaped dessert spoons cream cheese
3 large organic, free range eggs
150 mililitres 15% cream (or replacement, e.g. Elmlea)
¼ teaspoon ground nutmeg
2 teaspoons powdered fenugreek
2 teaspoons salt
A couple of twists of salt and pepper
Pre-heat your oven to 180 degrees celcius, then place a large saucepan of water with two teaspoons of salt on your hob to heat. Cut the pointed cabbage in half, set aside one half then remove the outer leaf and the stalk on the other half before slicing thinly and then washing in a colander. When the water in the saucepan begins to boil, turn off the heat and add the chopped cabbage then leave in the water for 10 minutes. While this is happening, heat a dessert spoon of vegetable oil in a frying pan and when hot add the beef mince and powdered fenugreek and Tamari sauce then stir fry breaking up any large bits as you go until the meat is browned. The cabbage should now be ready to drain, once done add back to the saucepan and add two dessert spoons of cream cheese before mixing thoroughly.
Now take an oven proof dish and add the cabbage and mince either in bits and bobs, or in layers, whichever you prefer. When it is all used up, take a mixing bowl and add the eggs, cream, salt, pepper and grated nutmeg then whisk together into a sauce and pour this over the cabbage/beef mix. Once done, take the tomatoes off the vine, wash them and then cut them in half and arrange on top of the cabbage/beef mix before chopping the Feta into small dice and topping everything with it. Place in the oven for 30 minutes then leave for 5 minutes to cool before serving. Top with chopped parsley.