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'."
- 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
- 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.
Originally published as Pork and Cabbage with Spaghetti in Light & Tasty April/May 2001, p16
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Pork and Cabbage with Spaghetti
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review