Begin by cooking the brown rice according to the instructions on the packet. Set it aside when done.
Slice off the top and bottom ends of the onion, peel away the brown papery skin, and discard it. Slice the onion into half moons. Shred/slice the green cabbage.
In a large, deep fry-pan over medium heat, add the oil. Once the oil is hot, add the sliced onions and sauté for about five minutes until they become translucent and slightly caramelised.
Add the ground/mince beef to the pan and continue to sauté for another five minutes. Use a wooden spoon to break up the beef into smaller pieces as it cooks.
Add the shredded cabbage, curry powder, and salt to the pan. Continue to sauté for a few more minutes, allowing the cabbage to wilt and absorb the flavours.
Pour in the canned chopped tomatoes and beef stock. Turn up the heat to high and bring the mixture to a boil. Once it starts bubbling, reduce the heat to a medium, allowing it to rapid simmer for approximately 10 minutes (a rapid simmer is a vigorous, but not boiling, cooking technique where small bubbles frequently and vigorously break the surface of a liquid). Stir occasionally.
Add the frozen peas to the pan, stirring them into the mixture. Create a cornflour slurry by mixing the cornflour with 1 tablespoon of water, then add it into the mince. Stir continuously for a few minutes until any remaining liquid thickens into a saucy consistency.
Add the finely chopped parsley and mix in.
Taste test - add more salt if needed. I usually add another ½ to 1 tsp salt, depending on what curry powder I use.