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Nutrition Facts
Serving Size 1 (623g) Recipe makes 4 servings
Calories 384
Calories from Fat 182		(47%)
Amount Per Serving		%DV
	Total Fat 20.3g	31%
	Saturated Fat 6.3g	31%
	Monounsaturated Fat 8.6g
	Polyunsaturated Fat 3.4g
	Trans Fat 0.8g
Cholesterol 83mg		27%
Sodium 848mg		35%
Potassium 1147mg		32%
Total Carbohydrate 22.2g		7%
	Dietary Fiber 7.7g	30%
	Sugars 10.1g
Protein 30.6g		61%
detailed view... how is this calculated?

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Recipe #67884 | 1¼ hours | 30 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: JustJanS
Jul 30, 2003

This is a really old fashioned dish my mum used to make. Tomoko has come to live with us, and tonight she made this for her first cooking lesson. Now I'll post it here then print it out for her.

SERVES 4 -6 (change servings and units)

Ingredients

2 tablespoons oil
1 medium onion, diced
500 g lean ground beef
1/2 large cabbage, finely sliced
3 celery ribs, finely sliced
2 medium carrots, cut into matchstick sized pieces
250 g frozen green beans
2 (40 g) packets chicken noodle soup
2 1/2 cups water
2 teaspoons curry powder
2 tablespoons tomato sauce (ketchup)
2 tablespoons soy sauce

Directions

1
Heat the oil in a large wok or saucepan over medium heat.
2
Add the onion and cook until softened.
3
Add the meat, and cook until the meat changes colour.
4
Now add the remaining ingredients, and stir well.
5
Bring to the boil, then simmer for about 30 minutes or until the vegetables are well cooked, stirring occasionally.
6
Serve in deep bowls over steamed rice.
7
*This is a really old fashioned dish, and I like it well cooked, not crispy like modern Chinese food.
8
It's even better reheated the following day.

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Featured Reviews for This Recipe

From: mummamills

On Feb 18, 2009

I made this the other night. I didnt use this recipe, but it is exactly the same as mine, except I add 3 tablespoons of long grain rice, which I sprinkle over the cabbage. Thing is, I didnt have rice, so I used orzo, I didnt have chicken noodle soup, so I used stock powder. it was awfull!! make this recipe, its perfevt!

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From: Chickee

On Feb 16, 2009

Blast from the past! This is exactly how I remember my grandmother making it, however with so many hungry mouths I believe she used pork mince as it was cheaper. I used turkey mince and it was the same as I remembered. Great for a change, not really Asian as by today's standards, but still tasty and my husband enjoyed this very much.

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From: ~Leslie~

On Sep 30, 2008

Well this may seem like an old fashioned recipe to you Jan, but we have never had anything like it. As it was cooking, I had planned on feeding my 8 year old some meatballs as I never imagined she would eat anything like this. She came running into the kitchen to ask what the delicious smell was! We all really, really enjoyed this and I will make it again. I had none left to try for the next day. Thanks for a new family favourite, easy and delicious

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From: Fairy Nuff

On Jan 26, 2005

Jan - this was wonderful. Full of flavour yet easy to put together. I made this while the kids and I were on holiday and we all enjoyed it so much - we had the left-overs the next day in toasted sandwiches - totally yummy. I made the recipe exactly as written and will certainly be making it again.

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