Filed under: Recipes | Tags: cabbage, caraway seeds, fettucine, ham, heavy cream, onion
1 pound fettuccine
2 onions, chopped
4 cups chopped Napa cabbage
2 T vegetable oil
_ pound cooked ham, chopped
1 t caraway seeds
2/3 c heavy cream
Cook fettuccine in boiling salted water until al dente, reserve 1 c of the cooking water, and drain the pasta well. While the pasta is cooking, cook the onion and the cabbage in the oil in a heavy skillet over moderate heat, stirring frequently, until the veggies are golden. Stir in the ham and the caraway seeds. Cook, stirring occasionally, for 2 minutes, or until the cabbage is tender. Add the cream and simmer the mixture of 1 minute. In a large bowl toss together the pasta and the cabbage mixture, adding enough of the reserved cooking water to thin the sauce to the desired consistency, and salt and pepper to taste.
