You can easily use any type of ham
you have leftover for this recipe or you can also use
leftover pork roast also.
Fusilli German Style
4 slices bacon
2 lbs. onions, sliced thinly
1/2 tsp. caraway seeds
4 cups thinly sliced green cabbage thinly sliced
1 1/2 cups diced smoked ham
3/4 lb. Fusilli
1/3 cup (or more) grated parmesan cheese
1/2 cup beef broth
Cook bacon in a heavy, large skillet until bacon is crisp. Transfer bacon
to a paper towel
and drain. Crumble bacon. Add onions and caraway seeds to the bacon
drippings and
cook until onions are dark brown, about 25 minutes. Add a little olive oil
to drippings if
necessary. Add cabbage and ham and cook until cabbage wilts, about 8
minutes.
Meanwhile, cook pasta in heavy, large pot of salted, boiling water until just
tender. Drain and
return pasta to the same pot. Add bacon, onion mixture and cheese to the
pasta. Toss over
medium heat until warmed through, adding a little beef broth as you go along to
get the
desired consistency. Season to taste with salt and pepper and serve.
