| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Ham, Pasta |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Fettuccine |
| 1 |
|
Onion; chopped |
| 2 |
c |
Chopped Napa cabbage |
| 1 |
tb |
Vegetable oil |
| 1/4 |
lb |
Cooked ham; chopped |
| 1/2 |
ts |
Caraway seeds |
| 1/3 |
c |
Heavy cream |
INSTRUCTIONS
In a large saucepan of salted boiling water cook the fettuccine until it is
al dente, reserve 1/2 cup of the cooking water, and drain the pasta well.
While the pasta is cooking, in a heavy skillet cook the onion and the
cabbage in the oil over moderate heat, stirring, until the vegetables are
golden, stir in the ham and the caraway seeds, and cook the mixture,
stirring occasionally, for 2 minutes, or until the cabbage is tender. Add
the cream and simmer the mixture for 1 minute. In a large bowl toss
together the fettuccine, the ham mixture, and salt and pepper to taste and
add enough of the reserved cooking water to thin the sauce to the desired
consistency.
Serves 2
Gourmet November 1993
Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Apr 5, 1998
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