Pork and Cabbage with Spaghetti |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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'. 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:
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.
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