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Pork and Cabbage with Spaghetti

 Pork and Cabbage with Spaghetti
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'."
6 ServingsPrep/Total Time: 30 min.


  • 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.

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Pork and Cabbage with Spaghetti (continued)

Nutritional 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer