Cajun Cabbage Spaghetti

Shred two heads of cabbage into ribbons. In a separate pan, cook the cabbage until tender-crisp. Set aside.

In a large pot or Dutch oven over medium-high heat, add the sliced chicken andouille sausage and cook until browned, about 5-7 minutes.

Using a slotted spoon, remove the cooked sausage from the pot and set aside, leaving the rendered fat in the pot.

Add the ground turkey to the pot. Cook until fully browned, breaking it up with a spoon.

Add the diced green bell pepper, red bell pepper, onion, and minced garlic to the pot with the turkey.

Sauté the vegetables until they have softened, about 5-7 minutes.

Stir in the tomato paste and cook for one minute.

Season the mixture with onion powder, garlic powder, Creole seasoning, Italian seasoning, garlic and herb seasoning, and red pepper flakes. Stir to combine.

Pour in the can of diced tomatoes and the jars of tomato sauce. Stir everything together until well combined.

Return the cooked sausage to the pot and stir it into the sauce.

Add the cooked, shredded cabbage to the pot.

Mix everything together until the cabbage is fully incorporated into the sauce. Let it simmer for a few minutes for the flavors to meld.

Serve hot, garnished with grated Parmesan cheese if desired.