• sandrabrandalise


COOKBOOK: The Australian Women’s Weekly - The Minced Meat Cookbook

This was a lovely dish. I did have some leftovers which did not taste so good the day after. I’m not that big on cabbage but the introduction of the cheese dressing made it pleasant to eat.

Not necessarily a favourite recipe of mine but a great substitute and introduction of mince beef in a salad like dish.


RECIPE Serves 4

6 slices of bread

1 tablespoon of olive oil

4 cups shredded red cabbage

1 green capsicum , sliced thinly

1 red capsicum, sliced thinly


350g minced beef

2 eggs, beaten lightly

1 1/2 cups breadcrumbs + extra 1/2 cup

1 1/2 tablespoons dry mint ( you can use fresh mint , chopped)

olive oil for frying


180g cream cheese

1/3 cup cream (missed in the video)

2 tablespoons white vinegar

1 tablespoon lemon juice

1 tablespoon of olive oil

In a deep bowl, add the mince meat and mint. Add the breadcrumbs and beaten eggs. Mix well. Take a large spoonful of mince and mould into a sausage shape. Set aside for 10mins. Heat the oil (for this frying I cover the base of the pan with oil) and fry the sausages for approx 5-6mins, turning them frequently to ensure they are browned evenly.

Add olive oil in frying pan. Fry the cabbage and capsicum until just soft. Combine and add to the base of a serving dish.

Toast bread, remove crust. Cut into bite size portions. Scatter over the cabbage.

Combine all the dressing ingredients in processor. Add the dressing in a piping bag. Pipe the dressing over the salad. This can be done by hand with a large spoon. Slice sausages and place them over the salad. Ready to serve.

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