As Italian as any dish can be, Spaghetti and Meatballs is a favourite the world over. With this recipe, we know you will love it as much as we do. It’s a very easy meal to make, and even easier to have the whole family enjoy it. We think your family and friends will want to have Spaghetti and Meatballs regularly after eating this wonderfuly tasty and very healthy dish.
1 tbsp avocado oil
1 small head green cabbage, thinly shredded
2 cloves garlic, minced
1 batch Nonna’s Meatballs, warmed
Grated Parmesan cheese, for garnish
Fresh basil leaves, for garnish
- In a large cast-iron skillet over medium-low heat, heat the oil. Cover and braise the cabbage and garlic for 20 minutes, or until the cabbage is very soft.
- Arrange the cabbage pasta on a serving platter. Garnish with baked meatballs and marinara. Garnish with Parmesan cheese and basil if desired. Refrigerate in an airtight container for up to 4 days or freeze in an ice cube tray for up to 1 month. Place in a lightly greased skillet over medium heat for about 3 minutes to reheat.
- Recipe Notes
The cabbage pasta can also be made in a slow cooker. In a 4-quart slow cooker, combine the oil, garlic, and cabbage; cover and cook on low for 2 hours or high for 1 hour.