Wednesday, 27 May 2015

Beef, Cabbage and Bean Hotpot with Edgell Tomato Supreme Plus One

*This post is brought to you in collaboration with Edgell.

Here's a recipe for a delicious Winter hotpot that I have been making for years. This is one of the easiest and tastiest hotpots I've come across and until now, I have guarded this recipe well!

But now I am going to share it on account of being May's Blogger of the Month over at Edgell.

I swear by this meal for its health-giving powers. In the past I have found this to be a personal cure for the post-baby blues. Whenever I've returned home from hospital with a new baby, it's been this dish that I've requested over and over in those early weeks, while I've struggled to find my feet again on the road to recovery with a new little family member.

Likewise, it's a perfect nutritious meal for breastfeeding Mums to get their postnatal strength back.

If you're in neither of these situations, trust me - it's just a wonderful recipe and I think you'll find it's one you'll want to make a regular on your menu plan once you try it.

While this recipe was already a fabulous hotpot in its own right, my challenge as Blogger of the Month with Edgell, was to add an extra serve of the goodness of Edgell vegetables, (a 'plus one') to a recipe I regularly make. Edgell's Cannellini Beans seemed like a perfect match to bring out the great flavours already present in this hotpot, as did Edgell's Tomato Supreme in a unique twist on my regular recipe.

Let me tell you - it's great. You've just got to try this!

Warming and family friendly as well as quick and simple. There's nothing not to like about this meal idea.

Beef, Cabbage and Bean Hotpot

Olive oil
I medium onion, diced
500 grams of lean beef mince
2 medium carrots, diced
Approx 2 cups of finely shredded cabbage
4 cups of chicken stock (or vegetable if you prefer)
2, 400 gram cans of Edgell Cannellini Beans, rinsed and drained

1, 300gm can of Edgell Tomato Supreme.
Salt and pepper to taste
One sprinkling of mixed herbs to your liking.

Heat the oil in a large, heavy based pot and add the onions to soften followed by the mince.

Reduce the heat when the onion is soft and the mince is browned and add the carrots to soften for a couple of minutes.

Add stock, Edgell Tomato Supreme, herbs, seasoning and the drained and rinsed cannellini beans and simmer for around 5 minutes before adding the cabbage and simmer for another 5 minutes until it is all cooked through.

Serve with crusty bread either as a starter or a main meal. This recipe makes around four large serves or six smaller ones.
There's plenty of protein in this dish to keep you satisfied either way.

Being Blogger of the Month with Edgell means that this recipe was provided by me to Edgell's test kitchen where it was produced and professionally photographed as a feature on the Edgell Plus One website. Have a look at my recipe for Beef, Cabbage and Bean Hotpot over on the Edgell site and check out their other great family meal ideas too.
The finished meal as featured by Edgell.
*Disclosure: Six Little Hearts received a voucher in exchange for this post.
All opinions expressed are those of this blog's Author.
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  1. This sounds delicious! I'm going to try it and hope that it also has cold healing powers too!!! Congrats on being the blogger of the month!

  2. Your recipe sound delicious, we love cabbage and is so nutritious for us.
    Thanks for sharing on Oh my Heartsie Girl this week!

  3. This looks amazing, I love hot pots! Thank you for sharing and joining our Oh My Heartsie Girl Wordless Wednesday Link Party.. Have a great day, co-host Evija @Fromevijawithlove

  4. Thanks for joining us on Oh My Heartsie Girl Wordless Wednesday!


  5. Mmmm, comfort food for the colder weather.

  6. I'm loving how tasty this dish sounds and hopeful that it may even make it's way into one 4-year-olds little tummy if I make it. Congratulations on being Edgell's food blogger of the month, go you. thanks for joining in with our Fabulous Foodie Friday fun. Have a gorgeous weekend xx

  7. This looks so tasty and perfect for the cold winter nights ahead


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