High-protein beef mince and white cabbage pan with buckwheat

High-protein beef mince and white cabbage pan with buckwheat: a hearty recipe with beef mince, white cabbage, buckwheat and caraway for easy everyday cooking.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 540 kcal per serving
• Protein: 36 g
• Fat: 18 g
• Carbs: 55 g

Ingredients

• 300 g beef mince
• 400 g white cabbage
• 150 g buckwheat
• 1 onion
• 300 ml vegetable stock
• 1 tbsp olive oil
• 1 tsp caraway seeds
• 1 pinch of salt

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve

1. Rinse the buckwheat thoroughly and cook it in salted water until tender. Then drain well.
2. Cut the white cabbage into thin strips and dice the onion.
3. Heat the olive oil in a large frying pan and fry the beef mince until crumbly.
4. Add the onion, white cabbage and caraway and keep frying until the cabbage wilts slightly.
5. Pour in the vegetable stock and simmer over a medium heat until the white cabbage is soft. Season to taste with salt.
6. Fold the buckwheat into the mince and cabbage mixture and serve the pan hot.

Good to know

This is simple, unfussy food. Hearty, down-to-earth and just right when you want something warm and uncomplicated.

Swaps

Beef mince → turkey mince (also provides protein) | Buckwheat → quinoa (contains protein and magnesium) | White cabbage → savoy cabbage (also provides fibre, milder flavour) | Olive oil → ghee (heat-stable and seed-oil-free; contains milk)

Allergens

Naturally free from egg and nuts. Celery in the vegetable stock may be relevant, and for sensitive people, brassicas such as white cabbage. For children, season mildly, and in pregnancy make sure the mince is cooked right through.

Dairy-free recipes