I’ve been in a funk with dinner ideas for what seems like months. Occasionally, I have some great concoctions, but I’ve been a blank slate more than I care to admit. I’m hoping it’ll get better when it’s cooler out and turning on the oven doesn’t sound so dreadful.
I like ground turkey recipes as healthier dinner options, but my husband can get tired of them (understandably so). This cabbage pasta is a slight remix on a recipe from Real Simple magazine a few years ago.
It uses the same pan to cook the meat and then the cabbage, so all the flavors blend together during cooking even though you aren’t using a single pan. I used to make it frequently, but then it fell out of my rotation. After making it again recently, I think it’ll be back in the rotation…
Just like most of my dinner recipes, cabbage pasta offers a lot of flexibility. I used red and green napa cabbage. You can use one or the other. Regular green cabbage is also fine. You can obviously omit the ground turkey or sub in another ground meat to your liking.
And obviously any pasta will do, but I like long noodles as they combine well with the sliced cabbage. I also like to sprinkle chili flakes over mine, but just fresh black pepper is a nice finish.
One of the things I learned during my weight loss is that I can still enjoy pasta but in moderation. I like to serve pasta and sauce separately, so I can control the amount. I usually do a small amount of pasta and top it with a a lot of sauce (hopefully filled with veggies and some kind of protein).
You can see in the recipe below, I used just ½ lb. to make 4-6 servings. Because the cabbage has a bit of crunch and is cut long, it mixes well with the pasta.
Wondering how long to keep cooked food in the fridge? This article on how long does cooked ground turkey last is a good place to start. I’m very big on trusting your gut and intuition about food. Food VERY clearly tells you when it’s no longer good. If it smells off (a little or, awkwardly, a lot), move it along. If it smells like the food/meal it is supposed to be, then it’s fine and you go for it! 🙂
More Pasta Recipes
Want some other good pasta recipes? This lemon tuna pasta is easy, inexpensive and delicious! Simpler versions (great as a side dish too) are peas and pasta and this one pot summer veggie pasta is a mandatory one in our house.
- ½ lb. pasta
- olive oil
- 1 lb. lean ground turkey
- 2 large garlic cloves minced
- 1 head Cabbage sliced (approx. 12 Cups)*
- 1 ½ cups stock
- chili flakes optional
- fresh pepper
- Cook pasta according to package instructions. Add 1 Tablespoon olive oil and 2 teaspoons salt to boiling water before adding pasta. Reserve at least ½ Cup pasta water just before draining pasta.
- Meanwhile heat 1 Tablespoon olive oil in very large saute pan or pot with lid. Add ground turkey. Season with ½ teaspoon each salt and pepper. Cook 6-8 minutes. Remove turkey from pan and cover. It's ok if turkey isn't completely cooked through at this point as it will return to the pan later.
- Add minced garlic to pan. Cook 1 minute until fragrant. Add cabbage. Let cook 2-3 minutes, stirring occasionally to prevent burning garlic. Add stock. Cover and cook 6 minutes. Stir cabbage. Add turkey back to pan. Season with salt and pepper to taste. Add ½ Cup pasta water and chili flakes (if desired).
- Add pasta and stir carefully - your pan/pot will be full.