Blenditarian Quick Sloppy Joes with Pickled Cabbage

September 10, 2019
Serves 4 regular sized Joes

Recipe courtesy of Melissa d’Arabian.


  • 1/2 Pound
    fresh mushrooms, finely chopped or pulsed finely in food processor
  • 1 Tablespoon
    olive oil
  • 3/4 Cups
    chopped yellow onion, about 1 medium onion
  • 1/2 Pound
    ground beef
  • cloves garlic
  • 1 Teaspoon
    dried mustard
  • 1 Teaspoon
    chili powder
  • 1/2 Cup
    tomato ketchup
  • 1-2 Tablespoon
    prepared barbecue sauce
  • Pickled Cabbage
  • 1 Cup
    shredded cabbage
  • 1 Tablespoon
    red wine vinegar or apple cider vinegar
  • salt and pepper
  • toasted buttered hamburger buns, for serving


  1. In a large saute pan, cook the mushrooms in the olive oil with a pinch of salt and pepper over medium high heat, until the mushrooms are softened and excess liquid has evaporated, about 5-6 minutes.

  2. Add the chopped onion, and cook until the onion softens, about 4 more minutes. Add the ground beef and cook until no longer pink, breaking up the meat with a wooden spoon, about 5 more minutes. Add the garlic, dried mustard and chili powder and cook for another 5 minutes stirring frequently. Add the ketchup and barbecue sauce, and cook until well-blended and fragrant, about 3 minutes, stirring frequently.

  3. While meat is cooking, place the cabbage, vinegar and a pinch of salt in a medium bowl and toss to coat. Let the cabbage sit at least five minutes, or up to 24 hours (refrigerate if setting sit longer than an hour).

  4. To serve: Spoon some of the blenditarian mixture on the bottom of the bun and a heaping spoonful of the pickled cabbage on the top of the bun.

    NOTE: The crunch cabbage is incredible! But if you forego the cabbage, stir a teaspoon or two of vinegar into the sloppy Joe mixture to balance the sweetness with acidity.)


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