Yes, indeed – cabbage has more potential than in just a slaw, Chef! We show you how to enjoy it as an oven-roasted side dish, together with golden baby potatoes. Served with a sensational, seared beef rump and a homemade mmmushroom sauce, infused with herbacous thyme.
Serving guide
Choose your portion size.
ROAST
Preheat the oven to 200°C. Lightly coat the Cabbage in oil, add seasoning, and set aside. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway). At the halfway mark, scatter over the cabbage and roast for the remaining time. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
RUMP
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove from the pan and rest for 5 minutes before slicing and seasoning.
MUSHROOM SAUCE
Combine the milk and the corn flour. Return the pan over medium-high heat with all the pan juices. Fry the mushrooms until golden, 4-5 minutes. Mix in the NOMU rub and the Thyme. Fry until fragrant, 30-60 seconds. Mix in the milk mixture and a splash of water. Simmer until thickening, 1-2 minutes. Remove from the heat, discard the thyme sprigs, and season.
DINNER IS READY
Dish up the roast, side with the steak slices, and add the mushroom sauce over the steak. Cheers, Chef!
ROAST
Preheat the oven to 200°C. Lightly coat the Cabbage in oil, add seasoning, and set aside. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway). At the halfway mark, scatter over the cabbage and roast for the remaining time. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
RUMP
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove from the pan and rest for 5 minutes before slicing and seasoning.
MUSHROOM SAUCE
Combine the milk and the corn flour. Return the pan over medium-high heat with all the pan juices. Fry the mushrooms until golden, 4-5 minutes. Mix in the NOMU rub and the Thyme. Fry until fragrant, 30-60 seconds. Mix in the milk mixture and a splash of water. Simmer until thickening, 1-2 minutes. Remove from the heat, discard the thyme sprigs, and season.
DINNER IS READY
Dish up the roast, side with the steak slices, and add the mushroom sauce over the steak. Cheers, Chef!
ROAST
Preheat the oven to 200°C. Lightly coat the Cabbage in oil, add seasoning, and set aside. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). At the halfway mark, scatter over the cabbage and roast for the remaining time. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
RUMP
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove from the pan and rest for 5 minutes before slicing and seasoning.
MUSHROOM SAUCE
Combine the milk and the corn flour. Return the pan over medium-high heat with all the pan juices. Fry the mushrooms until golden, 5-6 minutes. Mix in the NOMU rub and the Thyme. Fry until fragrant, 1-2 minutes. Mix in the milk mixture and a splash of water. Simmer until thickening, 1-2 minutes. Remove from the heat, discard the thyme sprigs, and season.
DINNER IS READY
Dish up the roast, side with the steak slices, and add the mushroom sauce over the steak. Cheers, Chef!
ROAST
Preheat the oven to 200°C. Lightly coat the Cabbage in oil, add seasoning, and set aside. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). At the halfway mark, scatter over the cabbage and roast for the remaining time. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
RUMP
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove from the pan and rest for 5 minutes before slicing and seasoning.
MUSHROOM SAUCE
Combine the milk and the corn flour. Return the pan over medium-high heat with all the pan juices. Fry the mushrooms until golden, 5-6 minutes. Mix in the NOMU rub and the Thyme. Fry until fragrant, 1-2 minutes. Mix in the milk mixture and a splash of water. Simmer until thickening, 1-2 minutes. Remove from the heat, discard the thyme sprigs, and season.
DINNER IS READY
Dish up the roast, side with the steak slices, and add the mushroom sauce over the steak. Cheers, Chef!
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Mushroom Sauce & Beef Rump?
The preparation time for Mushroom Sauce & Beef Rump with roasted cabbage is between 20 and 40 minutes.
What is the total time required to make Mushroom Sauce & Beef Rump with roasted cabbage?
The total time required to make Mushroom Sauce & Beef Rump with roasted cabbage is between 35 and 55 minutes.
How many servings does Mushroom Sauce & Beef Rump provide?
4 servings
What are the main ingredients in Mushroom Sauce & Beef Rump?
Baby Potato, Beef, Beef Rump, Button Mushrooms, Cabbage, Cornflour, Low Fat UHT Milk, NOMU Italian Rub, Thyme
What is the nutritional information of Mushroom Sauce & Beef Rump?
Calories: 493, Carbs: 28 grams, Fat: grams, Protein: 41 grams, Sugar: 9 grams, Salt: 347.9 grams
How do I prepare Mushroom Sauce & Beef Rump?
ROAST: Preheat the oven to 200°C. Lightly coat the cabbage in oil, add seasoning, and set aside. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway). At the halfway mark, scatter over the cabbage and roast for the remaining time. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). MUSHROOM SAUCE: Combine the milk and the corn flour. Return the pan over medium-high heat with all the pan juices. Fry the mushrooms until golden, 4-5 minutes. Mix in the NOMU rub and the thyme. Fry until fragrant, 30-60 seconds. Mix in the milk mixture and a splash of water. Simmer until thickening, 1-2 minutes. Remove from the heat, discard the thyme sprigs, and season. DINNER IS READY: Dish up the roast, side with the steak slices, and add the mushroom sauce over the steak. Cheers, Chef! RUMP: Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove from the pan and rest for 5 minutes before slicing and seasoning.
What should be prepared from my kitchen to make Mushroom Sauce & Beef Rump?
Baby Potato, Beef, Beef Rump, Button Mushrooms, Cabbage, Cornflour, Low Fat UHT Milk, NOMU Italian Rub, Thyme
How many calories does Mushroom Sauce & Beef Rump have?
493 calories
How much fat content does Mushroom Sauce & Beef Rump have?
grams