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Sloppy Joes

with Bell Pepper & Red Cabbage-Apple Slaw

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 780 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

There are few sandwiches as satisfying as the Sloppy Joe, beloved for its simple combination of ground beef and a flavorful, tomato-based sauce. We’re serving ours in toasted sandwich rolls (ideal for containing the famously “sloppy” filling), and topping them with tart pickle chips. And for a worthy side, we’re making a gorgeous red cabbage slaw. It adds deliciously crunchy texture and plenty of tangy contrast—elevated by the sweet, seasonal surprise of Granny Smith apple, cut into matchsticks and tossed right in with the cabbage.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Slice the rolls lengthwise, keeping them intact (they should look like hot dog buns). Cut out and discard the cabbage core; thinly slice the leaves. Core the apple and cut into matchsticks. Peel and finely chop the shallot. Cut out and discard the stem, ribs and seeds of the pepper; small dice. Peel and finely chop the garlic.

Make the slaw:
2 Make the slaw:

In a large bowl, combine the cabbage, apple, half the shallot and ¾ of the vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Brown the beef:
3 Brown the beef:

While the slaw marinates, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned.

Make the filling:
4 Make the filling:

Add the pepper, garlic and remaining shallot to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the Worcestershire sauce, tomato sauce, remaining vinegar and ¾ cup of water; cook, stirring occasionally, 12 to 14 minutes, or until slightly thickened and the beef is cooked through. Remove from heat and season with salt and pepper to taste.

Toast the rolls:
5 Toast the rolls:

While the filling cooks, place the rolls on a sheet pan, cut sides up. Toast in the oven 2 to 3 minutes, or until warmed through and slightly crispy. Remove from the oven and carefully transfer to a clean, dry work surface.

Assemble the sandwiches & plate your dish:
6 Assemble the sandwiches & plate your dish:

Divide the filling between the toasted rolls. Divide the sandwiches and slaw between 4 dishes. Top the sandwiches with the pickle chips. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Slice the rolls lengthwise, keeping them intact (they should look like hot dog buns). Cut out and discard the cabbage core; thinly slice the leaves. Core the apple and cut into matchsticks. Peel and finely chop the shallot. Cut out and discard the stem, ribs and seeds of the pepper; small dice. Peel and finely chop the garlic.

2 Make the slaw:

In a large bowl, combine the cabbage, apple, half the shallot and ¾ of the vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Make the slaw:
Brown the beef:
3 Brown the beef:

While the slaw marinates, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned.

4 Make the filling:

Add the pepper, garlic and remaining shallot to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the Worcestershire sauce, tomato sauce, remaining vinegar and ¾ cup of water; cook, stirring occasionally, 12 to 14 minutes, or until slightly thickened and the beef is cooked through. Remove from heat and season with salt and pepper to taste.

Make the filling:
Toast the rolls:
5 Toast the rolls:

While the filling cooks, place the rolls on a sheet pan, cut sides up. Toast in the oven 2 to 3 minutes, or until warmed through and slightly crispy. Remove from the oven and carefully transfer to a clean, dry work surface.

6 Assemble the sandwiches & plate your dish:

Divide the filling between the toasted rolls. Divide the sandwiches and slaw between 4 dishes. Top the sandwiches with the pickle chips. Enjoy!

Assemble the sandwiches & plate your dish: