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Beef and Cabbage Pasta Bowls

These Beef and Cabbage Pasta Bowls will be your newest go-to for a quick and healthy meal! Easy, filling, and picky-eater approved!
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 People
Calories 475kcal
Author Taylor Kiser


  • 3 Cups Green cabbage roughly chopped
  • 1 tsp Olive oil
  • Salt
  • 3 Oz Pasta, of choice (I like chickpea pasta in any shape)
  • 1/2 Lb 90% Lean Ground Beef
  • 1 Cup Tomato pasta sauce, of choice (I like one that is creamy)
  • 1/4 Cup Parmesan Cheese, Grated
  • Fresh basil, sliced


  • Heat your oven to 400 degrees.
  • 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 20-25 minutes.
  • While the cabbage roasts, boil the pasta according to package directions.
  • In a pan, cook the beef on medium-high heat until no longer pink inside, breaking it up into crumbles as you cook it.
  • Once the pasta is cooked, drain it and toss with the sauce.
  • Divide the pasta between two bowls, followed by the cabbage, beef, cheese and some basil.
  • Season to taste with salt and DEVOUR!



Calories: 475kcal | Carbohydrates: 40g | Protein: 41g | Fat: 19.5g | Saturated Fat: 6.9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.7g | Cholesterol: 80mg | Sodium: 1000mg | Potassium: 733mg | Fiber: 11g | Sugar: 12g | Vitamin A: 14IU | Vitamin C: 85mg | Calcium: 21mg | Iron: 49mg