Beef and Cabbage Joes

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Ready In:


  • 1 lb beef, Ground
  • 12 cup onion, Chopped, 1 Md.
  • 12 cup celery, Thinly Sliced
  • 2 cups cabbage, Shredded
  • 13 cup green pepper, Chopped
  • 34 cup catsup
  • 14 cup water
  • 14 teaspoon salt
  • 1 tablespoon mustard, Prepared
  • 8 hamburger buns (Hamburger buns should be split and toasted.)


  • Cook and stir the meat, onion and celery in a large skillet until the meat is brown.
  • Drain off the excess fat.
  • Stir in the cabbage, green pepper, catsup, water, salt, and mustard and heat to boiling, stirring occasionally.
  • Reduce the heat and cover.
  • Simmer until the vegetables are tender, about 25 minutes.
  • Spoon the mixture onto the bottom halves of the buns and top with the remaining halves.
  • NOTE: For Sloppy Joes, omit the cabbage and salt.

Questions & Replies

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  1. Delicious, nutritious and quick...everything I was looking for on a hot summer day. I dumped the onion, celery, chunks of cabbage and peppers in my food processor; gave it some quick pulses to coarsely chop all of the vegetables and that worked great, making it even quicker. I added those vegetables to the ground beef when the meat was partially cooked. We'll certainly have it again.
  2. This would be good served over rice for a change of pace, instead of with the buns.


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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