Fettuccine With Ham And Napa Cabbage Recipes

PASTA WITH CARAMELIZED CABBAGE, ANCHOVIES AND BREAD CRUMBS

Steps:

• Mince one garlic clove. Melt the butter in a small skillet over medium heat. Add the anchovies and cook, mashing with a spatula, until they dissolve into the butter. Stir in the minced garlic and cook until fragrant. Stir in the bread crumbs and sage and cook until bread is golden brown, about 2 minutes. Season with black pepper.
• Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package instructions until barely al dente. Drain.
• While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the remaining garlic and cook until golden brown. Add the chile and cook until fragrant. Stir in the cabbage and cook, stirring occasionally, until it begins to caramelize, about 10 minutes. Toss in the pasta and bread-crumb mixture and heat through, then quickly toss in the cheese and remove from heat. Season with salt and more pepper, if desired, and serve immediately.

FRIED CABBAGE AND HAM

Steps:

• Chop the cabbage and onion, set aside.
• Dice the ham steak and brown in the pan with the olive oil and butter for 2-3 minutes on medium heat.
• Add the cabbage and onion to the pan and cook on medium, stirring occasionally.
• Cook until the cabbage is very soft and very wilted.
• Serve warm.

FETTUCCINE ALFREDO WITH HAM

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a medium sauce pan over medium heat, melt butter. Stir in ham and cook 1 minute. Stir in cream and heat through. Stir in Parmesan and cook until thick and smooth. Toss with cooked pasta.

CREAMY PASTA WITH NAPA CABBAGE AND BACON

Steps:

• Gather all the ingredients. Start boiling 4 quarts (16 cups, 3.8 L) water in a large pot. When the water boils, keep it covered and on low heat until you're ready to cook the pasta.

QUICK CABBAGE ALFREDO SKILLET

Steps:

• Heat the olive oil and red pepper flakes in your largest skillet or a large dutch oven
• Saute the onions until they soften and change color.
• Add the cabbage, stirring well to coat in the oil. Adjust the heat to medium high and continue to cook until the cabbage is crisp tender.
• Stir in the ham and Alfredo sauce and continue to cook until everything is heated through.
• Season with salt and pepper.

FETTUCCINE WITH HAM AND CREAM

Steps:

• Cut ham into small chunks.
• Melt butter in a medium frying pan.
• Add shallots& ham and cook until golden.
• Season with salt& pepper, to taste.
• Stir in the cream and keep warm over low heat while the pasta is cooking.
• Boil the pasta in a large pan of boiling water.
• Cook"al dente".
• Drain pasta& mix with sauce.
• Serve immediately.

FETTUCCINE WITH HAM AND NAPA CABBAGE

Steps:

• 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.

CABBAGE AND PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add farfalle pasta, and cook for 8 to 10 minutes or until al dente; drain.
• Melt the butter in a skillet over medium heat. Stir in the cabbage, onion, and garlic, and season with salt and pepper. Cook 15 minutes, or until the cabbage and onion are tender.
• In a large bowl, toss together the cooked farfalle and the cabbage mixture. Serve warm.