Prep 20 mins
Cook 40 mins
An inexpensive and quick dish. The flavors of the meat skewers and the cabbage patties really go well together. This recipe can be dressed up or down, by adding more vegs, or making a kind of hamburger with panini bread (which I used) or pita or toasted bread. If you want more servings, simply double the ingredients. Created for DINING ON A DOLLAR, 2013.
- 566.99 g round steaks, cut into cubes
- 118.29 ml tomato ketchup
- 118.29 ml sweet yellow mustard, sauce (runny hotdog mustard, the cheap one)
- 14.79 ml soy sauce
- 5-6 wooden skewers, soaked in water
- 1 medium potato, peeled and cut into chunks (or use a large one)
- 9.85-14.78 ml milk
- 0.25 ml salt
- 473.18 ml cabbage, very finely shredded (I used a mandolin)
- 44.37 ml green peppers, very finely chopped
- 4.92 ml oregano
- 4.92 ml flaked sea salt (less if using table salt)
- 9.85 ml garlic, finely chopped
- 3.69 ml coarse black pepper
- 1 extra large egg
- butter (for frying)
- oil (for frying)
- Depending on your steak, cut into chunks and leave in a marinade, or use as it is.
- Mix the ketchup, mustard and soy sauce together. Thread the meat chunks on the skewers, and drench on both sides in the ketchup mixture. Cover, and leave for a while in the fridge.
- Boil the potato chunks until tender.
- In the meantime, slice the cabbage. I used 1 baby cabbage because it is easier to work with, and I used a mandolin to slice it really fine.
- Chop 3 tablespoons green pepper finely (about 1/3 pepper).
- Drain the potato chunks, add 2 t milk to start with, and mash. Add extra teaspoon milk if too dry.
- Mix all the vegetables (including the mash) in a large bowl, and mix in the oregano. Add salt to taste: with sea salt flakes you need less than with fine table salt. Mix in the garlic and pepper.
- Whisk the egg briefly and add. Mix until you have a mixture which just hold together. If really too dry, add a teaspoon of milk.
- Use a pan, pref non-stick, melt the butter and oil over quite high heat, form 4 large flat patties, and fry. Lower the heat or they will burn.
- Once the patties slightly hold their shape (they won't be completely firm), turn over with a large spatula. They should be browned at the edges, but not fried to death. Remove and keep warm.
- The meat skewers: heat your grill to high. Take skewers out of the sauce, put on a grid with a pan beneath them, and grill until done. You need to turn them once or twice.
- Warm the leftover sauce, and use to spoon over the skewers once done. (Can be done on an outside grill or in a hot oven).
- Serve the skewers on the patties, with the patties on a pita bread or toasted panini, or on toasted bread or any bread you like, or even as a kind of hamburger.
- To serve as a main dish, add a tomato-cucumber salsa and corn on the cob -- or similar.
I liked the meat skewers and thought the cabbage patties were a good idea. The flavor of the patties just never came across. At first, I thought I must have left something out, but I didn't. The meat is good and the patties can be tweaked. Served this with toasted French bread drizzled with olive oil and artichoke tapenade.