|A deliciously hearty meal|
1 head cabbage, cored and sliced
2-3tbs extra virgin olive oil
1lb ground beef
1 package sliced mushrooms
1 can black olives, drained
1 jar marinara sauce (I use no-sugar added Ragu)
Extra seasoning to taste: garlic powder (about 1 tsp), oregano (about 1tsp), basil (about 1/2tsp), red pepper flakes (about 1/2tsp), balsamic vinegar (about 1tbs)
1 pint cherry tomatoes, washed and sliced in half
1. Preheat your oven to 450F. Place slices of cabbage on a foil lined baking sheet or two. Brush with olive oil. Sprinkle with salt. Roast for 20 minutes or until browned and then flip and roast another 10 minutes or until all cabbage is soft and browning/blackening.
2. Meanwhile, make your sauce. In a large saute pan, heat the stove to medium-high heat. Add your ground beef and cook until brown, crumbling it into small pieces with a spoon or spatula. Add your mushrooms, black olives and marinara. Bring to a boil and simmer until the mushrooms are coooked through and the sauce is beginning to thicken again. Taste and adjust with more seasonings to your liking (suggestions above).
3. To serve, place cabbage at the bottom of a pasta bowl. Ladle meat sauce over the top. Sprinkle with cherry tomatoes. Enjoy!