Recipe - Fettuccine With Ham And Napa Cabbage

One half pound Fettuccine
1 Onion; chopped
2 cup Chopped Napa cabbage
1 tablespoon Vegetable oil
One fourth pound Cooked ham; chopped
One half teaspoon Caraway seeds
1/3 cup Heavy cream

In a large saucepan of salted boiling water cook the fettuccine until it is
al dente, reserve One half 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 MCRecipe Digest by shade liveoak@polaris.net on Apr 5, 1998