Stovetop Savory Pork, Cabbage & Apple Pasta
A savory, cozy pasta built around ground pork, cabbage, onion, and apple for a sweet-salty March profile that suits Washington produce. It avoids seafood, avoids steak duplication, and feels different from your recent sausage and tomato pasta dishes.
Back to full listIngredients
- Kroger® Ground Pork 16 oz $3.99 sale
- Green Cabbage 3/4 lb $1.49/lb
- Small Fuji Apple 1 $0.99 each
- Jumbo Yellow Onion 1 medium $1.49/lb
- Garlic 2 cloves $1.50 each
- Chicken broth 1/2 cup $1.79 sale
- Dry pasta 6-8 oz pantry
- Parsley 2 tablespoons chopped $1.69 each
- Olive oil, salt, pepper, red pepper flakes as needed pantry
Instructions
- Bring a pot of salted water to a boil and cook 6-8 oz pasta until al dente. Reserve 1/2 cup pasta water, then drain.
- Thinly slice 1 medium yellow onion, shred 3/4 lb green cabbage, dice 1 small Fuji apple, mince 2 garlic cloves, and chop 2 tablespoons parsley.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 16 oz ground pork, season with salt and pepper, and cook until browned, breaking it up, about 6-7 minutes.
- Add the onion and cook 3 minutes. Add the cabbage and apple and cook 5-6 minutes until the cabbage softens and the apple begins to melt in.
- Stir in the garlic and a pinch of red pepper flakes for 30 seconds. Add 1/2 cup chicken broth and simmer 2-3 minutes to form a light sauce.
- Add the drained pasta and a splash of reserved pasta water, tossing until coated. Stir in the parsley and adjust seasoning.
- Serve hot with extra black pepper and a little olive oil over the top if desired.
Cook time: 40 minutes
Estimated cost: $12-16
Health notes: Good protein and fiber, with cabbage and apple adding freshness to a rich pork base.
Drink pairing: Dry Riesling or Pinot Noir.