These Beef and Cabbage Pasta Bowls will be a new favorite on your weeknight rotation. Only a few ingredients, but packed full of flavor!
While this recipe is barely a recipe thanks to its minimal ingredients and simple, throw-together instructions, if it helps, I like to think of this as beef cabbage rolls deconstructed!
While stuffed cabbage rolls have a rich culinary history that spans various cultures and regions, their origins can be traced back to ancient times. Today the dish is also massively popular in Jewish communities, the Middle East and Eastern Europe, with differing recipes in Poland, Latvia, Bulgaria, and beyond.
But my favorite stuffed cabbage roll of them all has to be from Italy! Italian stuffed cabbage rolls, known as involtini di verza, are typically made from savoy cabbage and are stuffed with a mixture of ground meats (commonly veal and pork), eggs, breadcrumbs, a cheese like Parmesan, garlic, and herbs, before being baked.
For this recipe, I wanted to pull from those flavors but in a deconstructed dish that can be whipped together in minutes. The pasta adds to the richness of the dish, and I leave the ground meat in large chunks to loosely resemble meatballs!
Is Beef and Cabbage Pasta healthy?
Nothing beats a classic, simple, and healthy recipe that pleases picky eaters and feeds your family after a busy day! And what is something that pleases almost everyone? PASTA!
The green cabbage is an excellent source of vitamins C, K, and B6, as well as fiber and antioxidants. Plus, the lean ground beef is a good source of protein, just make sure to choose 90% lean for the lowest amount of saturated fat.
It’s also important to buy a high-quality organic tomato sauce with as few ingredients in it as possible. My favorite brands only include tomatoes, salt, and sometimes fresh basil.
The same goes for pasta; I always prefer fresh pasta to dried, but if you can’t get fresh pasta, look for dried variations that have as few added ingredients in them as possible. The main ingredient should only be durum wheat semolina.
Beef and Cabbage Pasta, But Better
This, by far, has to be one of my favorite beef and pasta recipes. But sometimes I have to tweak it to fit the dietary requirements of my guests, so I’ve listed a few alterations you can make below:
Make it Paleo: If you’re hoping to enjoy these pasta bowls but need them to be paleo-friendly, you’re in luck! Simply use sweet potato noodles instead of traditional pasta, and choose a tomato sauce that is paleo-friendly.
Make it Low-Carb or Keto: If you need a low-carb option to replace regular pasta, spiralize a zucchini or buy pre-made zucchini noodles! They are a tasty veggie substitute and work great in these bowls.
Make it Vegan/Vegetarian: If you’re hoping for a vegan-friendly pasta bowl, all you need to do is cook up some tofu instead of ground beef and omit the cheese or use your favorite dairy-free cheese of choice.
How to make ahead and store
This recipe is perfect for making at the beginning of the week for meal-prepped lunches! Just divide the mixture into individual portions in airtight containers and store in the refrigerator for up to 4 days. For longer storage, portion the mixture into freezer-safe containers or bags, label the containers, and freeze for up to 3 months.
Transfer the frozen portion to the refrigerator overnight to thaw. To reheat, heat in a microwave or on the stovetop until warmed through.
Tip: For a fresh, flavorful finish, top the reheated pasta bowls with grated Parmesan cheese and fresh basil just before serving.
Serving Suggestions
There are so many ways you can upgrade this recipe to make it even better. I love to stir in some Oven-Roasted Vegetables, or make my own Homemade Pasta. But if you don’t have the time, you can make an Eggplant Rollatini the day before and reheat it in the oven to serve with the pasta.
You can never go wrong with a side of Garlic Toast, either! And to keep it Italian, I love to serve Arancini before the main event.
Ingredients
- 3 cups green cabbage roughly chopped
- 1 teaspoon olive oil
- Sea salt to taste
- 3 oz pasta of choice
- 1/2 lb 90% lean ground beef
- 1 cup tomato pasta sauce
- 1/4 cup Parmesan cheese grated
- Fresh basil sliced
Instructions
- Preheat your oven to 400°F.
- Toss the cabbage with the oil and a pinch of salt and spread in one layer on a cookie sheet. Bake until the cabbage is lightly browned and fork-tender, about 20 to 25 minutes.
- While the cabbage roasts, boil the pasta in heavily salted water according to package directions.
- In a pan, cook the beef on medium-high heat until no longer pink inside, breaking it up into large crumbles as you cook it. You can also season it with Italian seasoning, if preferred.
- Once the pasta is cooked, drain it and toss with the tomato sauce. If the sauce cools down the pasta too much, you can heat it through in the pot you cooked the pasta in.
- Divide the pasta between two bowls, followed by the cabbage, beef, cheese, and some basil. Season to taste with salt before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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