You’ll love how quick and easy this delicious ground beef and cabbage dinner is. It cooks up in one pot for ease and is ready in about 30 minutes. It’s gluten-free and dairy-free!
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get more yummy recipes every week!
Why You’ll Love This Ground Beef and Cabbage Recipe
- It’s a one-pot meal for easy cleanup.
- Ready in 30 minutes and is perfect for a quick weekday meal.
- It’s healthy and full of flavor. The combination of the ingredients comes together to make this recipe so savory and satisfying.
- If you have any leftovers it tastes just as good the next day.
Recipe Ingredients
1 lb. ground beef
1 14 oz. bag of coleslaw
1 zucchini, chopped (small to medium size – around 2 cups chopped)
1/4 cup chopped onion
1 24 oz. jar spaghetti sauce (gluten-free)
3 tablespoons nutritional yeast
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon sea salt
1/4 teaspoon pepper
How to Make Ground Beef and Cabbage Italian Style: Step by Step
Step 1: Brown the ground beef in a large skillet over medium heat, breaking it up as it cooks.
Step 2: While the beef is browning, chop the zucchini and dice the onion. Once the beef is browned add in the seasonings and zucchini and onion and continue cooking.
Step 3: Next, add the gluten-free spaghetti sauce and the package of coleslaw.
Step 4: Stir all together and cook for another 10 minutes or until the coleslaw is tender.
Serve with gluten-free toast or bagels.
Storage & Reheating
Storage: Store any leftovers in a covered dish in the refrigerator for up to 3-4 days.
Reheating: To reheat add 2-3 tablespoons of water to a pan and add the leftovers to the pan and stir. Reheat over medium heat.
Freezing: Allow the ground beef and cabbage to completely cool and then transfer it in serving-size portions into a freezer bag. Be sure to squeeze out any excess air and label your bag. Can be frozen for up to 3 months. To thaw: remove from the freezer to the refrigerator to thaw overnight or in the morning to be thawed by dinner time.
TOOLS FOR THIS RECIPE:
- Amazon Affiliate Links (See My Kitchen Essentials)
- My favorite saute pan ever! The price fluctuates through the year so watch for specials around holidays.
- Meat chopper – One of my favorite tools to use when cooking any ground meat, making guacamole, and mashing potatoes. It just makes things easier and I’m all about that.
Try These Next:
Ground Beef and Cabbage (Italian Style)
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stove Top
- Diet: Gluten Free
Ingredients
- 1 lb. ground beef
- 1 14 oz. bag of coleslaw
- 1 zucchini, chopped (small to medium size – around 2 cups chopped)
- 1/4 cup chopped onion
- 1 24 oz. jar spaghetti sauce (gluten-free)
- 3 tablespoons nutritional yeast
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/4 teaspoon pepper
Instructions
- Brown the ground beef in a large skillet over medium heat, breaking it up as it cooks.
- While the beef is browning, chop the zucchini and dice the onion. Once the beef is browned add in the seasonings and zucchini and onion and continue cooking.
- Next, add the gluten-free spaghetti sauce and the package of coleslaw.
- Stir all together and cook for another 10 minutes or until the coleslaw is tender.
- Serve with gluten-free toast or bagels.
Leave a Reply