Serves: 4

Prep time: 15 mins

Cook time: 0 mins

Ingredients

1/2 of a large savoy cabbage 2 large onions Stock powder to taste 5 tbsp olive oil 2 cups rice 1/2 cup dried dill*

400g of lean minced beef 100g packet of baby spinach 1 cup of plain yoghurt 1tsp dried garlic powder 1/2 tsp Vegetta or some salt

 

Directions

1. Place the spinach in a small dish with 1/3 cup of water. Cover and cook in the microwave on high for four minutes.
2. Semi-cook the rice then drain and set aside.
3. Heat two tablespoons of oil in a small non-stick frypan and add the mince.
4. Fry the mince on low heat until cooked, then set aside.
5. While the beef is frying, finely chop the onions and place them in a bowl.
6. Finely shred the cabbage, wash it with water, drain and keep it separately from the other
   ingredients.
7. Heat the remaining oil in a large saucepan and fry the onions on low heat until translucent.
8. Add the cabbage to the onions and fry on low heat for five minutes.
9. Add the mince, semi-cooked rice, stock powder and dill to the cabbage mixture and mix the ingredients.
10. Pour 5 tablespoons of water into the cabbage mixture in the saucepan.
11. Put the lid on the saucepan and allow the mixture to cook for another 10 minutes on low heat.
12. Make sure to check the saucepan frequently to ensure that the mixture does not burn. Add a few
    tablespoons of water to the saucepan if it starts to burn even though the rice is not yet uncooked.
13. Drain any water from the cooked spinach and cut it up into small pieces using a fork and knife.
14. Add the yoghurt, Vegeta and garlic powder to the spinach.

Serve and enjoy.

*You can purchase a large back of dried dill from Persian shops which are cheaper than buying it in grocery stores. Here is an online Persian grocery store: https://www.pozy.com.au.

 

If you want to include more veggies in your child's diet but experience resistance from them, then check out my book, My Kids Love Veggies, on how to achieve this change.