Ingredients
Scale
- 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.
Keywords: beef and cabbage, one pot dinners, skillet dinner, gluten-free dinner