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.
