This dish is sure to satisfy even the most ravenous of appetites. In place of traditional pasta noodles, this substantial Italian beef sauce is best enjoyed with thinly sliced cabbage. You won’t have to spend hours slaving over a hot burner because it requires very little preparation and can be made from start to finish in under half an hour. The dish makes enough for eight servings, which may appear to be an excessive amount; nonetheless, it is an excellent candidate for meal preparation because it can be stored in the refrigerator and freezer for later use.
Ingredients for Italian Beef With Cabbage Noodles
| Ingredients | Quantity |
| Hamburger Or Ground Beef, 85% Lean | 2 pound |
| Marinara Sauce by Rao’s Homemade | 24 ounce |
| Extra Virgin Olive Oil | 2 tbsp |
| Garlic, Fresh | 4 cloves |
| Salt | ½ teaspoon |
| Italian Seasoning | 1 teaspoon |
| Basil, Dried | ½ teaspoon |
| Cabbage, Green, Raw | 6 cup, chopped |
| Basil | 1 tablespoon, chopped |
Preparation for Italian Beef With Cabbage Noodles
- Prepare the sauce in a large saucepan or pot by heating the olive oil over medium heat. After the oil has heated up, add the ground beef and separate it with a wooden spoon or a spatula.
- Garlic, salt, Italian seasoning, and basil should all be added to the meat before cooking. After it has been cooking for approximately half the allotted time, pour in the jar of Rao’s sauce. Bring to a boil, then immediately lower the heat to a medium-low setting.
- After slicing the cabbage very thinly, add it to the steak, and then toss it all together with a set of tongs. After the cabbage has been partially covered in the tomato and beef mixture, turn the heat down to medium-low and cover the pan with a lid, being sure to leave a small crack in the lid to allow for some of the heat to escape and the temperature to drop. Let the mixture cook on low heat for about seven to ten minutes, or until the cabbage has become more tender.
- Let the mixture cook on low heat for about seven to ten minutes, or until the cabbage has become more tender. Take the cover off the pan and continue cooking the cabbage for a few more minutes to enable any liquid that has been released from the cabbage to evaporate. Sprinkle some chopped basil over top, and serve!
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Nutritional Facts
| Net carbs | 8.6g |
| Fat | 23.8g |
| Protein | 31.8g |
| Calories | 376kcal |
Review
This is a wonderful dish to make. Avoid skipping the pasta at any costs. You should not be worried about being let down. Will be making it again.
I give it 4/5. You should Attempt to Make It at Your Home Because It Is Extremely Simple to Make.