Pork and Cabbage with Spaghetti Recipe

4.5 3 4
Pork and Cabbage with Spaghetti Recipe
Pork and Cabbage with Spaghetti Recipe photo by Taste of Home
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Pork and Cabbage with Spaghetti Recipe

Read Reviews
4.5 3 4
Publisher Photo
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'."
Recommended: Grandma's Best Suppers
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
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.
Originally published as Pork and Cabbage with Spaghetti in Light & Tasty April/May 2001, p16

Nutritional Facts

1-1/2 cups: 302 calories, 6g fat (1g saturated fat), 48mg cholesterol, 604mg sodium, 38g carbohydrate (0 sugars, 5g fiber), 23g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 starch, 1 fat.

  • 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
  1. 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
  2. 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

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Reviews forPork and Cabbage with Spaghetti

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sdipiazza User ID: 2106899 35633
Reviewed Aug. 19, 2014

"I cut the recipe in half, used 4 oz. pork, 4 oz, spaghetti, cabbage, zucchini, carrots,onion and cherry tomatoes...really good...I did have to add some chicken broth to make a light sauce."

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auggiebelle User ID: 5877300 85922
Reviewed Sep. 12, 2011

"Made as directed in an attempt to get my kids to eat more veggies. My son just ate the noodles and my daughter ate the meat and some noodles. lol Overall, it is a nice, healthy meal."

MY REVIEW
leibeljp User ID: 1756193 78721
Reviewed Jul. 22, 2010

"I have made this recipe on a number of occasions. Everyone from my young children to guests really enjoy it. Great flavour. It is a stirfry staple in our house."

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