This was a deliciously healthy take on meatballs and spaghetti. However, instead of using any type of pasta—be it angel hair, linguine or fettuccine—I decided to play it healthy and step out of the ordinary by serving it with cabbage shreds instead.
While spaghetti squash could likewise have been used as another healthy and equally tasty option, and of which I have also used before, I enjoy experimenting with food combinations as I appreciate uniqueness and variety in cooking.
Indeed variety is the spice of life and the kitchen can be a place of creative food adventures. Just always be open to exploring new tastes by using a combination of foods that might be outside of the ordinary and normal recipe plan. So give my Meatball and Cabbage Spaghetti a try.
Meatball and Cabbage Spaghetti
A healthy take by using cabbage in place of spaghetti pasta, served in spicy marinara with meatballs.
Ingredients
- 1 head Cabbage
- 1 pound Ground Beef
- 1 Yellow Onion chopped
- 2 Garlic Cloves minced or diced
- 24 oz Mozzarella shredded
- 8 oz Parmesan Cheese
- 16 oz Marinara Sauce
- 1 tsp Italian Seasoning
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tbsp Olive Oil
Instructions
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In a pot of salted water, boil and cook chopped cabbage until just slightly tender.
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In a bowl, season ground beef with salt and pepper. Add diced onions and garlic. Roll into medium size meatballs or if preferred leave grounded.
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Add oil to a large skillet and brown meatballs. Remove from heat and drain on paper towels.
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Add boiled cabbage to the same skillet, marinara, as well as the meatballs, garlic powder and Italian seasoning. Cook on medium low heat for 5 to 10 minutes to allow meatballs to finishing cooking inside.
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Remove from heat and stir in mozzarella and Parmesan cheeses.
