The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Rump Steaks with Roast Cabbage & Mash
Roasted veg brings gorgeously flavourful, BBQ-style vibes to your dinner table, no matter the weather. Here you’ll dish up cabbage and carrots with grass-fed British rump steaks, mashed potatoes and gravy.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 3 large potatoes
- 2 tbsp buckwheat flour
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 200g chantenay carrots
- 1 shallot
- 2 tbsp red wine vinegar
- 4 rump steaks
- 2 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 sweetheart cabbage
Nutritional Information
Calories: 463
Protein: 39g
Carbs: 40g
Fat: 16g
Rump Steaks with Roast Cabbage & Mash
Roasted veg brings gorgeously flavourful, BBQ-style vibes to your dinner table, no matter the weather. Here you’ll dish up cabbage and carrots with grass-fed British rump steaks, mashed potatoes and gravy.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Bring a saucepan filled with lightly salted hot water to a boil. Dice the potatoes into 2cm cubes (peel optional), then add to the saucepan. Simmer for 15 mins, until soft, then drain.
- Quarter the cabbage lengthways into wedges. Place on a lined baking tray with the carrots and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 10-15 mins, until the veg is soft and golden. Meanwhile, mix the vinegar with the mustard in a small bowl. Finely dice the shallot.
- Heat a frying pan with 1/2 tbsp oil on medium-high heat. Season the steaks with sea salt and black pepper and cook (as a guide: 2-3 mins per side for medium-rare, or 3-4 mins per side for well-done). Remove and leave to rest then thinly slice against the grain.
- Make the gravy; reheat the steak pan to medium heat. Add the shallot and cook for 2-3 mins. Add the flour, stir for 1 min, then add half the mustard mixture and 500ml hot water. Crumble in the stock cube and stir. Add any steak resting juices and cook for 2-3 minutes, until thickened.
- Return the cooked potatoes to the saucepan and mash with a pinch of sea salt. Brush the roasted cabbage with the remaining mustard mixture.
- Serve the steaks with the mash, cabbage and carrots. Pour over the gravy.
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