Spin on Spaghetti with Cabbage

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I love using veggies in unique ways when I am preparing a meal. Last week I was on a kick with chopped cabbage & kale with turkey and marinara sauce. That’s when I had the idea to cut the cabbage into ribbons using the chiffonade technique in order to create a pasta-like flare for a spin on spaghetti.

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Spaghetti with Veggie Noodles

1 lb. ground turkey 
1 garlic clove, minced
1/4 t. Herbamare

4 c. cabbage, chopped chiffonade style (I used 2 c. purple & 2 c. caraflex)
2 c. kale, chopped
1 garlic clove, minced
1/8 c. water
1/4 t. Herbamare

Favorite marinara sauce (I used local Family Traditions in zesty garlic)
Goat cheese (optional)

Cook ground turkey with minced garlic & Herbamare until browned and cooked through, stirring as needed. Chop the cabbage chiffonade style (see here for the technique) to create ribbons or tiny noodles and add to a skillet. Chop the kale or pull apart with hands and add to the skillet along with the water, garlic, and Herbamare. Cook on medium heat with a lid for about 5-10 minutes, stirring as needed (the less you cook the crunchier the veggies will be but they also will hold their shape better so play around with what is most fitting for your preference). Remove lid once the veggies have softened and cook until the water has been absorbed. Once the meat & the veggies are done, add desired amount of marinara sauce to a small pot and warm. Prepare the dish by adding a layer of veggies, turkey, and sauce to your liking. Alternatively, you could also add the turkey and sauce together with the veggies in the skillet and serve in a mixed rather than layered fashion. *Note: there is a larger ratio of turkey to vegetables once they have cooked down so you likely will not use all the turkey for the amount of veggies listed here. Makes about 3-4 servings with leftover turkey.

There were two new-to-me ingredients I used in this dish: caraflex cabbage & Family Traditions marinara sauce. I picked up the caraflex cabbage at the Pearl Street Farmers Market at the Kiowa Valley Organics Stand on Sunday. The owner said this style of cabbage is sweeter and I love that the leaves are not as tough as other varieties. Given this, I think it would make for a great wrap which I always love doing with any sort of leaf-type veggie! This was also my first time using Family Traditions pasta sauce and the flavor was spot on…very fresh! This sauce is more liquid than I am used to so if you like very creamy or chunky sauces, this might not be your favorite. It tastes very light and crisp.

If you’d like to try the Family Traditions sauce and other fabulous local foods, make sure to register for the upcoming Local Favorites class at Whole Foods SouthGlenn on August 24th from 10:00-11:00am. Sign up by emailing liz@elizabethdennison.com or calling 720-722-0246…it’ll be delicious I promise! You’ll be able to taste some of the delicious local products Whole Foods carries and learn how you can easily incorporate local products into your lifestyle + why it’s important. Interested in learning more about my services as a health coach or wondering if a Detox is right for you, let’s chat! Sign up for your FREE Jumpstart Session and let’s get started!! Make sure to sign up for my monthly newsletter (at top of page) to stay in the loop and get healthy recipes & inspiration delivered right to your inbox.

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