I found this recipe in Mum’s collection and straight away thought of my grand daughter who is going through a rissole loving phase at the moment. I hope she enjoys them!
This recipe comes from a recipe sheet put out by Continental Kitchen the makers of packet soup mixes. The sheet also has lots of dip recipes using French Onion Soup, Cream of Mushroom soup and Cream of Chicken Soup – all very 1980s. This recipe with camembert cheese spread onto a bread stick and then baked was quite popular as a pre-dinner or party nibble.
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.
- 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.