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Pork and Cabbage with Spaghetti Recipe

Photo by: Taste of Home

This all-in-one dinner featuring fresh veggies and tender pork is a family favorite, says Marjorie Frazier of Summerville, South Carolina. "Serving it with pasta is a bit different," she adds. "My granddaughter regularly asks for 'vegetable spaghetti'."

This recipe is:

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6 Servings
Prep/Total Time: 30 min.

Ingredients

1 package (8 ounces) spaghetti
1 pound pork tenderloin, cut into thin strips
1 medium onion, cut into thin wedges
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
3 teaspoons canola oil, divided
2 cups shredded cabbage
2 celery ribs, sliced
1 cup sliced carrots
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1/3 cup reduced-sodium soy sauce

Directions

Cook spaghetti according to package directions. Meanwhile, in a nonstick skillet or wok, saute the pork, onion, garlic and pepper flakes in 2 teaspoons oil until meat is no longer pink. Remove and keep warm
In the same skillet, saute the cabbage, celery, carrots and peppers in remaining oil until crisp-tender. Drain spaghetti; add to vegetable mixture. Stir in soy sauce and pork mixture. Cook for 5 minutes or until heated though. Yield: 6 servings.

Nutrition Facts: 1-1/2 cups equals 302 calories, 6 g fat (1 g saturated fat), 48 mg cholesterol, 604 mg sodium, 38 g carbohydrate, 5 g fiber, 23 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 starch, 1 fat.

Pork and Cabbage with Spaghetti published in Light & Tasty April/May 2001, p16

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