Chilli Beef and Caboodles

500g beef mince

1 tin of organic low sodium diced tomatoes

2 tablespoons tomato paste

1 tablespoon olive oil

2 cloves garlic, minced

2 teaspoons minced chilli (or to taste)

1 carrot, grated

1 capsicum, finely diced

1 onion, finely diced

1 zucchini, grated

(I grate or finely dice my veggies to ‘hide’ them from my eldest teen, he is picky)

How to:

Heat the olive oil in a sauce pan and add the garlic and oinion.  Fry until the oinions are slightly soft and add the mince.  Stir fry the mince (to help keep it from clumping) until cooked.  Add all other ingredients and bring it to a boil, then reduce the heat and simmer for 20-30 minutes to allow the flavours to deepen and the mince sauce to ‘thicken’.

This can be served with Cauliflower Rice, Zoodles (zucchini noodles), or Caboodles (shredded cabbage).

Caboodles are just plain awesome! There are many many ways to enjoy these.



1 head of cabbage, thinly sliced

3 tablespoons ghee

1-2 tablespoons garlic powder

Salt and pepper to taste

How to:

Heat a large fry pan and melt the ghee.  Add the cabbage, garlic, salt and pepper and stir fry until all of the cabbage is coated in ghee.  Reduce the heat in the pan to low and cover with a lid.  Let it cook for 5 minutes giving it a stir regularly.  It will be ready to eat now, or you can cook it down for a further 10 minutes to caramelize…yum!

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