Prep 5 mins
Cook 15 mins
Everyone has those times when it's the end of the week and the fridge is nearly empty. This recipe was born during one of those times. My husband needed to be out the door in half an hour and I was running late on preparing diner and I had very little to pick from. Luckily, I had brought in a cabbage from the garden earlier that afternoon and I had some leftover spaghetti sauce in the fridge. *Poof* Dinner! I invite you to give this a try. It's very simple, and is ready to eat in about 20minutes. My children enjoyed it, too (even the 17mo old ate it!). I have written recipe exactly as I made it the other night but as it's a "leftover creation" it's forgiving and I'm sure anyone that tries it will find it's very adaptable. I'm betting it would be even better with a home-made sauce.
- 1 1⁄2 cups spaghetti sauce
- 1 lb ground beef
- 1 head cabbage
- 1⁄4 cup brown sugar
- 2 teaspoons thyme
- 2 tablespoons butter
- Brown the ground beef with salt and pepper to taste.
- Start the cabbage steaming. I actually put down a layer of cabbage, lightly salted it, put down another layer, lightly salted and the left the butter on top. I like to use unrefined sea salt in my cooking and of course, you can totally leave it out, if you need to. The butter, though, is part of what makes it so tasty!
- Back to the ground beef: Add sauce, thyme and brown sugar (adjust salt/pepper if needed).
- Stir the beef mixture regularly and allow it to simmer, adjusting temperature as needed. If your spaghetti sauce was thin, allow it to cook down. When it's done, it should have a consistency similar to that of Sloppy Joe's.
- The cabbage is done when it's soft but still somewhat crunchy.
- Spread cabbage out on the plate as if it were spaghetti and serve with sauce on top. The flavor is similar to sloppy joe's, just not as sweet and with more emphasis on tomato.