A pound of ground

A pound of ground

Photo/Brittany Booth
Noodles with Spicy Turkey is an easy weeknight meal

Your mother may have spent time in the kitchen laboriously stuffing cabbage leaves with meat filling. You can get the same taste in no time by whipping up a batch of Unstuffed Cabbage. Eating this is like going back in time. I prefer to not use traditional cinnamon and nutmeg in this version, but add a bit if you like. Serve the meat and cabbage mixture over rice to fill everyone up.

Unstuffed Cabbage

1 tablespoon olive oil
1 pound ground beef
1 onion, chopped
1 clove garlic, minced
1 small cabbage, shredded or chopped
1 (14.5-ounce) can diced tomatoes with juice
1 8 ounce can tomato sauce
1 tablespoon white wine or cider vinegar
½ teaspoon coarse ground black pepper
1 teaspoon salt

In large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook until beef is no longer pink and onion is soft. Add garlic, cook one minute more.
Add the cabbage, tomatoes, tomato sauce, vinegar, pepper and salt. Cover and simmer 20 to 25 minutes until the cabbage is tender. Serve over rice, if desired. Serves 4.


Noodles with Spicy Turkey

8 ounces angel hair pasta
1 pound ground turkey
2 teaspoons oriental sesame oil
1 tablespoon fresh ginger, finely minced
2 cloves garlic, minced
1 teaspoon hot chili sauce with garlic
4 teaspoons soy sauce
3 tablespoons hoisin (Asian barbecue) sauce
¼ cup dry sherry
1 cup water or chicken broth
4 green onions, sliced

Cook pasta according to package directions. Keep warm.

Meanwhile, heat sesame oil in a large skillet. Add ginger and garlic. Add turkey, breaking into small bits. Cook until no longer pink. Reduce heat and add chili sauce, soy sauce, hoisin sauce and sherry. Add water or chicken broth and bring to a boil. Cook for 3 to 5 minutes until sauce is reduced. Serve turkey mixture over pasta, garnished with green onions. Serves 4.

You can use the turkey mixture and a filling for lettuce wraps. Provide assorted garnishes —shredded carrots, chopped peanuts, cilantro, bean sprouts.

Laura Hays, of Limestone, is an avid cook and a wine connoisseur with her husband, Dr. Phil Hays. She is a marketing specialist, volunteers with Wright in Kankakee and a former French teacher. Email her at

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