Careme

Ingredients

• Ground Pork

  1 lb $2.99/lb
• Green Cabbage

  1 lb $0.59/lb sale
• Kroger® Sliced White Mushrooms

  8 oz $2.49
• Fresh Yellow Bell Pepper

  1 $1.67 each
• Fresh Red Hothouse Bell Pepper

  1 $1.67 each
• Jumbo Yellow Onions

  1 medium $0.99/lb
• Shallots

  1 small $3.99/lb
• Garlic

  4 cloves $0.69 each
• Fresh Organic Lemon

  1 $0.99 each
• Parsley

  2 tbsp chopped $1.29 each
• Simple Truth Organic® Thyme

  1 tsp chopped $2.49
• Simple Truth Organic® Rosemary

  1/2 tsp chopped $2.49
• dried pasta (pantry)

  6-8 oz pantry

Instructions

1. Bring a large pot of salted water to a boil and cook 6-8 oz dried pasta from pantry until al dente. Reserve 1 cup pasta water, then drain.
2. Thinly slice 1 lb green cabbage, 1 medium onion, and 1 small shallot. Slice 8 oz mushrooms and both bell peppers. Mince 4 garlic cloves. Zest and juice 1 lemon. Chop 2 tbsp parsley, 1 tsp thyme, and 1/2 tsp rosemary.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb ground pork, season with salt and pepper, and cook 5-7 minutes until browned and a little crisp at the edges. Remove to a plate.
4. In the same skillet, add onion, shallot, mushrooms, and bell peppers. Cook 6-8 minutes until softened and browned.
5. Add the cabbage and cook 8-10 minutes, stirring often, until wilted and caramelized around the edges.
6. Stir in garlic, thyme, rosemary, and lemon zest; cook 30 seconds. Add 1/2 cup reserved pasta water and scrape up any browned bits.
7. Return the pork to the skillet. Add the pasta and toss well, adding more pasta water as needed to bind everything together into a glossy sauce.
8. Finish with parsley and about half the lemon juice. Taste and add more lemon juice, salt, and pepper as needed. Serve hot.