Beef Sloppy Joes and Slaw

Nutrition per serve

Ingredients

• 200g cabbage
• 1pcs zucchini
• 2clov garlic
• 2pcs carrot
• 300g lean beef mince
• 20g smoky barbecue seasoning
• 2pcs white bread rolls
• 5ml olive oil
• 30ml barbecue sauce
• 30ml mayonnaise
• 15ml white vinegar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 180C, fan-forced. Thinly slice the cabbage with a sharp knife or mandoline (see Feed A Crowd). Finely chop the zucchini. Crush or finely chop 2 garlic cloves. Shred the carrots using a julienne peeler or coarsely grate with a box grater.
2. Step 2 — Brown beef mince
   Heat 1 tsp olive oil in a large deep frypan over medium heat. Cook the beef mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Add the zucchini, garlic and half the carrot and cook, stirring, for 3 mins or until starting to soften.
3. Step 3 — Simmer filling
   Add the barbecue seasoning, 1 tbs barbecue sauce and 125ml (½ cup) water to the mince mixture and stir to combine. Bring to the boil, then reduce the heat to medium and cook, stirring occasionally, for 10 mins or until slightly thickened. Remove the pan from the heat. Taste, then season with salt and pepper.
4. Step 4 — Toast rolls and make slaw
   Meanwhile, cut the bread rolls in half. Put on an oven tray, cut-side up, and bake for 6-8 mins until lightly toasted. Put 2 tbs mayonnaise and 1 tbs white vinegar in a large bowl, season with salt and pepper and stir to combine. Add the cabbage and remaining carrot and toss to coat.
5. Step 5 — Serve up
   Fill the bread rolls with the mince mixture and slaw, then drizzle with barbecue sauce. Serve with any remaining slaw and enjoy!
6. Step 6 — Feed A Crowd
   Get super-thin cabbage with a mandoline or use slow, fine strokes with a large sharp knife. The result is perfect for slaw – light, crisp and easy to eat.

Allergens

Eier, Sulfit, Gluten, Sojabohnen, Wheat