I like to use ground turkey and sneak in red bell pepper and cabbage for a more wholesome take on this childhood classic. Served on a soft brioche bun, this sloppy Joe is not your average middle school lunch.
Yield: 8 servings
- Extra virgin olive oil (EVOO), for drizzling
- 1 small yellow onion, 1/2-inch dice
- 1 red bell pepper, 1/2 inch dice
- 1/2 head green cabbage, core removed and 1/2-inch dice
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1 lb. dark meat ground turkey
- 15-oz. can tomato sauce
- 1/4 cup yellow mustard
- 1/4 cup ketchup
- 2 tbsp. dark brown sugar
- 1 tbsp. Worcestershire sauce
- 1/2 tsp. ground garlic
- 1/2 tsp. mustard powder
- 8 soft brioche buns
- Bring a 12-inch high-sided nonstick skillet up to heat over medium. Drizzle in 1 to 2 tbsp. of EVOO and add in the onion and bell pepper. Sauté for 2 to 3 minutes, then add the cabbage and cook for 10 to 12 minutes or until wilted and golden brown, stirring often. If the pan looks too dry while cooking, add another 1 or 2 tbsp. of oil. Season with salt and pepper.
- Next, add in the ground turkey and cook it for 6 to 8 minutes, breaking it up into small pieces. Season with salt and pepper.
- Turn the heat to low and add in the tomato sauce, yellow mustard, ketchup, brown sugar, Worcestershire sauce, garlic powder, and mustard powder. Stir together.
- Cover and simmer on low for 15 minutes or until thickened, stirring occasionally. Taste for seasoning, adding more salt or pepper if needed.
- Serve on brioche buns or keep refrigerated in an airtight container for up to 3 days.
Recipe and photos by Megan Mitchell.