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Dairy Free

Beef Sloppy Joes

with Red Cabbage-Apple Slaw

Cooking time

35 minutes




610 /serving

Consisting of stewed ground meat tucked into a pillowy bun, the Sloppy Joe is a time-tested family favourite. You really can’t go wrong with this quintessential American treat, but we know we got it just right with our perfectly seasoned ground beef, bell pepper and shallot filling. We’re layering that into fresh classic buns and topping it with dill pickles and a crunchy and colourful red cabbage and green apple slaw. Things are about to get messy, but we wouldn’t have it any other way!

We will send you:

  • 510g Ground beef
  • 3 Garlic cloves
  • 1 Shallot (or onion)
  • 1 Bell pepper
  • 225g Shredded red cabbage
  • 1 Apple
  • 400ml Tomatoes (canned)
  • 45ml Red wine vinegar
  • 30ml Worcestershire sauce
  • 2 Dill pickles
  • 4 Classic burger buns
  • 10g BBQ spice blend (spices (including mustard), brown sugar, salt, onion, hickory smoke flavour, sunflower oil)

  • You will need:

    Large pan
    Sheet pan
    Olive oil
    Salt & pepper
    Total Fat
    24 g
    Saturated Fat
    8 g
    1530 mg
    Total Carbs
    66 g
    16 g
    36 g
    8 g
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    Mise en place
    Preheat the oven to 450°F. Core the bell pepper; small dice. Peel and mince the shallot. Mince the garlic. Slice the pickles into ¼-inch-thick rounds. Core the apple and cut into thin matchsticks.
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    Make the slaw
    In a large bowl, combine the cabbage, apple, ½ the shallot and ¾ of the vinegar; drizzle with olive oil and season with S&P to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes while you prepare the next steps.
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    Brown the beef
    While the slaw is marinating, in a large pan, heat a drizzle of oil on medium-high. Add the ground beef and spice blend; season with S&P. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, until lightly browned.
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    Make the filling
    Add the bell pepper, garlic and remaining shallot to the pan. Cook, stirring occasionally, 2 to 3 minutes or until softened and fragrant. Add the Worcestershire sauce, canned tomatoes, remaining vinegar and ¾ cup of water. Let simmer, stirring occasionally, 12 to 14 minutes until slightly thickened and the beef is cooked through; season with S&P to taste.
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    Toast the buns
    While the filling cooks, place the buns on a sheet pan, cut sides up. Toast in the oven, 3 to 5 minutes, until warmed through and slightly crispy. Remove from the oven and carefully transfer to a clean, dry work surface.
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    Assemble the sandwiches & serve
    Divide the filling between the toasted buns. Top with the pickle rounds and some slaw. Divide the sandwiches and remaining slaw between your plates. Bon appétit!

    *Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.