Cabbage and pork seem to have an affinity–though you could use turkey, chicken, tofu, or omit this element altogether. Again, the choice of pasta is up to up (though I wouldn’t recommend the really thin pastas, like angel hair…)

12 to 16 ounces fettuccine
1 onion, chopped
4 c Napa cabbage, chopped
2 T olive or vegetable oil
1 c cooked ham, chopped
1 t caraway seeds
1/2 to 2/3 c cream, light or heavy
salt and pepper, to taste

1. Cook pasta in salted boiling water until al dente, or to your liking. Reserve about a cup of the cooking water. Drain pasta well.

2. Meanwhile, in a large, heavy skillet, cook the onion and cabbage in the oil over moderate heat, stirring, until the vegetables are golden. If the onion is starting to blacken, reduce the heat. Stir in the ham and caraway seeds and cook the mixture, stirring occasionally, for a couple of minutes. Taste the cabbage for tenderness and if it’s not soft enough for you, cook a bit longer.

3. Add the cream and simmer the mixture for a minute.

4. Add the drained pasta to the skillet along with salt and pepper and stir just long enough to combine. If the mixture seems dry add some pasta water and/or more cream. Or, put the drained pasta in a serving bowl and add the skillet ingredients to the bowl along with salt and pepper and stir to combine, adding some pasta water if needed.