Sautéed cabbage takes on a unique, fresh quality when flavored with fresh lemon, extra virgin olive oil, lots of garlic and a pinch of thyme. We tossed this yummy combination together with tender strips of boneless pork and thin spaghetti to make a light, quick, one dish meal. Serve with a salad and a glass of dry white wine like Orvieto or Soave.Print
Spaghetti Tossed with Pork and Lemon-Garlic Cabbage
Sauteed cabbage flavored with garlic, fresh lemon and thyme combines with tender strips of boneless pork and thin spaghetti for a fresh flavored, one-dish meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- 1 lb boneless pork loin chops
- 10 ounces thin spaghetti
- 3 tablespoons extra virgin olive oil, divided
- Zest and juice of 1 lemon
- Salt and freshly ground black pepper
- 1 small head cabbage (about 1-1/2 lbs), very thinly sliced
- 6 to 8 cloves garlic, very finely chopped
- 1-1/2 tablespoons fresh thyme leaves
- Put a large pot of salted water on to boil for the spaghetti.
- Trim any fat from the pork chops and cut them into thin strips across the grain. Place in a small bowl and add 1 teaspoon of the chopped garlic, 1 tablespoon of the olive oil, 2 teaspoons of the lemon juice and a pinch of salt and pepper. Toss to coat and set aside at room temperature for at least 15 minutes.
- Begin cooking the spaghetti according to package directions.
- Heat the remaining 2 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the cabbage, a little at a time, and sauté until wilted. Add the remaining garlic and continue cooking until the cabbage is lightly browned, 3 to 4 minutes. Season to taste with salt and pepper, then add the remaining lemon juice, lemon zest and thyme. Combine well, cook for an additional 1 minute, then transfer to a bowl and keep warm.
- Raise the heat on the pan to high. Add the pork and cook, stirring constantly, until no pink is visible, 1-1/2 to 2 minutes. Remove from the heat, return the cabbage to the pan and combine. Taste and adjust salt and pepper as needed.
- Drain the spaghetti and add to the pork and cabbage mixture. Toss to combine and plate. Drizzle with a bit of extra virgin olive oil and garnish with a few extra thyme leaves and freshly ground pepper.