I’m not sure of the origins of this recipe, but it’s been a Sunday night staple in our family for many years. My husband’s mother also made it, although her version left out the rice and added carrots. I still make it, but add in soy or teriyaki sauce. I think it’s one of those recipes that enable you to use up whatever vegies are left in the fridge – tasty and versatile.

CHOP SUEY

• 500g minced steak
  
• ½ cabbage finely chopped
  
• 4 sticks celery
  
• 2 onions
  
• 1 pkt Chicken Noodle soup
  
• ½ teaspoon curry powder
  
• 2 tablespoon rice
  
• Salt & Pepper
  

Cook the mince steak in butter until brown, then add the onion & celery and cook until soft. Add the soup, curry, rice and salt and pepper, then lastly the cabbage. Cook for about 30 mins until the cabbage is cooked – mixed all together. ***You can add extra vegetables & soy or teriyaki sauce to taste.