Leftover Turkey Linguine with Red Cabbage

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Leftover turkey added to red cabbage cooked with onions and and garlic for a healthy and tasty way to use those leftovers.


  • 4 tbsp extra virgin olive oil, divided
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 2 cups leftover turkey, cut into bite sized pieces
  • 6 cups red cabbage, chopped into thin slices
  • 3/4 cup feta cheese
  • 1 lb linguine
  • salt and pepper to taste


  1. Heat 3 tablespoons of the olive oil in a large skillet on medium heat. Add the onions, cook on medium, stirring occasionally, for about 10 minutes until softened. Stir in the garlic, cook for another minute.
  2. Add the cabbage to the skillet along with the remaining tablespoon olive oil, and add a pinch of salt. Stir to combine the cabbage well with the onions. Cover and cook for 15 to 20 minutes, until the cabbage has softened.
  3. After adding the cabbage to the skillet, begin boiling a pot of water to cook the linguine according to package instructions. Add the pasta to the pot when the cabbage is almost done.
  4. Stir the leftover turkey into the skillet after the cabbage has softened. Cook for another 5 minutes, covered, to let the flavors meld. Lower heat to keep warm while the pasta finishes cooking.
  5. When the linguine is cooked to your liking, drain thoroughly and then add back to the pot. Add the turkey and cabbage mixture to the linguine, and toss to combine. Stir in the feta cheese. Plate and enjoy!
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