PASTA WITH CARAMELIZED ONIONS, CABBAGE AND SMOKED HAM
Wonderfully easy dish that tasted great. I'm not a ham fan but my family is. The ham actually gave the dish a great flavor along with the addition of beef broth in the last few minutes of cooking.
Provided by Michelle Kasper
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Add oil and onions to a skillet and saute until onions are dark brown, about 25 minutes.
- Add cabbage and ham and saute until cabbage wilts, about 8 mintues.
- Meanwhile, cook pasta in heavy large pot of boiling salted water until just tender but still firm to bite.
- Drain, return pasta to same pot.
- Add onion mixture and cheese to pasta.
- Toss over medium heat until warmed through, adding broth by 1/4 cupfuls to moisten if dry, about 4 minutes.
- Season pasta to taste with salt and pepper and serve.
CARAMELIZED CABBAGE AND PASTA
What a great recipe to use up cabbage, there is nothing tastier and more satisfying than caramelized onions and steamed cabbage nestled in soft pasta. . This lovely dish is so good you'll forget that you are not overly fond of cabbage. Give this comfort dish a try, you will be happy you did.
Provided by Baby Kato
Categories Pasta Sides
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. Cut the cabbage into small squares, (no stalk) then finely dice the onion. Set aside until needed. Next cut the bacon into small pieces and add to a hot frying pan and cook down.
- 2. Lower the heat and add the sugar to the pan with the bacon and allow to caramelize, then slowly and carefully mix in the onions, braising briefly (5 minutes) and then add the cabbage.
- 3. Season the cabbage with salt and pepper and pour a little beef stock over the cabbage and steam for 30 minutes or until soft. (adding a little more stock if necessary). You do not want it to become to wet.
- 4. While the cabbage is steaming; bring water and salt to a boil in a large pot and cook the pasta al dente. Then, strain, and rinse in cold water, making sure to drain really well.
- 5. Just before serving add the drained pasta and heat again briefly (if necessary). Taste the cabbage to see if you need to season more and garnish with chopped parsley.
CABBAGE AND NOODLES WITH HAM
This Eastern European inspired dish is a great way to use leftover ham.
Provided by Scott K
Categories Main Dish Recipes Pork Ham
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the butter in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the cabbage; cook and stir until the cabbage has softened, about 20 minutes.
- While the cabbage is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gnocchi and return to a boil. Cook until the gnocchi float to the top, about 3 minutes; drain.
- Stir the cooked gnocchi and ham into the cabbage and heat through. Season with salt and black pepper to taste.
Nutrition Facts : Calories 473.6 calories, Carbohydrate 28.5 g, Cholesterol 93.7 mg, Fat 33.9 g, Fiber 4.2 g, Protein 15.2 g, SaturatedFat 18.4 g, Sodium 943.5 mg, Sugar 4.4 g
PASTA WITH CARAMELIZED ONIONS, CABBAGE, AND SMOKED HAM
Provided by Carmen Scott
Categories Onion Pasta Quick & Easy Parmesan Ham Fall Cabbage Caraway Bon Appétit Maine
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cook bacon in heavy large skillet over medium-high heat until bacon is brown and crisp. Transfer bacon to paper towel and drain. Crumble bacon. Measure drippings from skillet; add enough vegetable oil to measure 1/4 cup and return mixture to skillet. Add onions and caraway seeds and sauté until onions are dark brown, about 25 minutes. Add cabbage and ham and sauté until cabbage wilts, about 8 minutes.
- Meanwhile, cook pasta in heavy large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to same pot.
- Add bacon, onion mixture, and cheese to pasta. Toss over medium heat until warmed through, adding broth by 1/4 cupfuls to moisten if dry, about 4 minutes. Season pasta to taste with salt and pepper and serve.
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