Protein Swap | Sheet Pan Ground Beef & Cabbage Flatbreads
with Kale Chips & Honey-Mustard Sour Cream
Cooking time
20 minutes
Servings
2/4
Calories
790 /serving
This sheet pan knows that sometimes we need a little fun at the end of a busy day. Ground beef and chopped cabbage make a nifty topping for flatbreads, surrounded by kale leaves that bake to crispy-crackly. It’s all dolloped honey-mustard sour cream.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Bunch of kale
- 150g Shredded cabbage
- 15ml Whole-grain mustard
- 7g Honey
- 15g Minced roasted garlic
- 43ml Sour cream
- 2 Naan
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
35 g
Saturated Fat
11 g
Sodium
1200 mg
Total Carb
78 g
Sugars
12 g
Protein
43 g
Fibre
8 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Roughly chop the cabbage.
- Remove the kale leaves from the stems; tear the leaves. In a medium bowl, toss with a drizzle oil and S&P.
- In a large bowl, combine the cabbage and sausage meat.
Make the kale chips & flatbreads
- Arrange the kale and naan on a lined sheet pan.
- Top the naan with the sausage mixture and a drizzle of oil.
- Bake, stirring the kale halfway, 8 to 10 min., until the sausage* is cooked through and the kale is crispy.
- Broil, 2 min., if extra colour is desired.
- Transfer the flatbreads to a cutting board and cut into wedges.
Make the honey-mustard sour cream
- Meanwhile, in a small bowl, combine the sour cream, honey, garlic, mustard, 1 tbsp water (double for 4 portions) and S&P.
Plate your dish
- Divide the flatbreads between your plates.
- Top with the kale chips.
- Dollop the honey-mustard sour cream over top. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
