Pasta with Caramelized Onions, Cabbage, and Smoked Ham



4 bacon slices

1 ½ c. diced smoked ham

Vegetable oil

¾ lb. fusilli or rotini pasta

2 pounds onions, thinly sliced

1/3 c. grated parmesan cheese

½ tsp. caraway seeds or fennel seeds

½ c. canned beef broth

4 c. thinly sliced green cabbage



Cook bacon in heavy large skillet over medium-high heat until bacon is brown and crisp.  Transfer bacon to paper towels and drain.  Crumble bacon.  Measure drippings from skillet; add enough vegetables oil to measure ¼ c. 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 ¼ cupfuls to moisten if dry, about 4 minutes.  Season pasta to taste with salt and pepper and serve.  Makes 4-6 servings.