6 Servings
15 Minutes
Allergens
I’m always looking for crowd-pleasing yet easy recipes for parties. This fits the bill. You can make the meat mixture a few days in advance and keep it in the fridge.
Brown the meat in a skillet over medium heat for approximately three to five minutes, until it’s no longer clumpy.
Add the remaining ingredients, except the scallions and egg roll wrappers, and sauté, another five minutes, or until the cabbage begins to wilt and become translucent. Remove from heat.
Transfer cooked fettuccine to a serving dish and pour meat mixture on top. Add scallions and serve.
If desired, fry egg roll wrappers alone. Crack into pieces and sprinkle on top of pasta just before serving.
My version of this has a few changes (made many times)
I use a full box of Ronzini Creste di Gallo pasta – bite sized but large pieces that hold meat sauce nicely, and increase the meat to 12 ounces.
Skip the wrappers, coleslaw mix, scallions. Sometimes saute a bunch of onions (yellow/purple) instead, or skip.
Serve separate so everyone can have their happy ratio.
Freeze? Can this be frozen?
I freeze mac and cheese and lasagna, and there aren’t any recipes here that won’t freeze well. I think you can go for it.
Personally i double the meat mixture and freeze it
I then defrost and make the fettuccini before serving
The guest LOVE this dish!!
Don’t skip the eggroll wrappers they add a great crunch…
though if left with leftovers they are soggy…
Yum! Fantastic and delicious!! I often double the sauce, spices, and meat. Frequently I’ll serve this when having bochrim over shabbos day. It reheats so well and is enjoyed by all.
It’s perfect for bochurim, they love this type of dish.