Fettuccine with Ham and Napa Cabbage

Title:
Fettuccine with Ham and Napa Cabbage

Yield:
1 Servings

Categories:
Ham,
Pasta




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






 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 
on Apr 5, 1998