1/2 cup quick-cooked oatmeal
6 ounces of cabbage, stalks removed and leaves roughly chopped (about 4 packed cups)
4 cloves of garlic, finely chopped
1 large yellow onion, roughly chopped
1 large egg
1/2 cup grated Parmesan
1/4 cup of skimmed milk
Kosher salt and freshly ground black pepper
1 pound of 99 percent fat-free ground turkey
2 tablespoons extra virgin olive oil
one 28 ounce can not give salt-ground tomatoes
2 twigs of oregano
Prism of crushed red pepper flakes
12 oz of whole-grain angel hair pasta
The oats in a kitchen machine flow to the coarse ground. Add the cabbage, 1 teaspoon of chopped garlic and 1/4 cup of the chopped onion, and pulse to finely chopped and the texture is crumbly. Add the egg, 2 tablespoons of parmesan, milk, 3/4 teaspoon of salt and 1/4 teaspoonful of pepper, and pulse until just combined. Transfer the mixture into a large mixing bowl, add to Turkey and mix with your hands until well combined. Cover with plastic foil and allow to cool for 30 minutes.
Meanwhile, bring a large pot of water to boil.
Heat the oil in a large, straight-sided pan or a Dutch oven over medium heat. Add the remaining onions and 1/4 teaspoon salt, and boil, stirring occasionally until softened and slightly browned in patches, 6 to 8 minutes. Add the remaining garlic and boil until softened, stirring for about 30 seconds. Add the tomatoes, 1 1/2 cups of water, 2 tablespoons of the remaining parmesan, oregano, 1 teaspoon of salt and the red pepper flakes. Stir to combine, and bring you simmer. Cover the heat and simmer for 10 minutes.
In the meantime, remove the turkey and cabbage mixture from the refrigerator. Shape level tablespoon in round meatballs (about 36), and place on a rimmed baking tray.
Remove the lid from the sauce. Use a metal spatula or 2 spoons to add the meat balls individually to the simmering sauce in a single layer. Cook, covered, until the meatballs are cooked through, about 15 minutes. Turn off the heat and let the mixture sit for 5 minutes, covered. Leave the Oregano.
Meanwhile cook the noodles in the boiling water after pack insert. Drain well.
To serve, divide the pasta under 6 plates or bowls. Top each serving with 7 meatballs and 1/2 cup tomato sauce. Sprinkle with the remaining Parmesan.