This dish has all the amazing flavors I grew up with in an Eastern European household. I can’t remember a time when someone wasn’t sauteing things like bacon, ham, onion, cabbage potatoes and mushrooms together. I still crave all those flavors today.
With the availability of Leftover Holiday Ham, this pasta was the perfect dish to throw together. It has so much flavor and is the perfect comfort food…especially if you have a house full of people. And it’s so easy to make, especially since everyone is a little tired from cooking.
Bacon, ham, leeks and mushrooms…nothing could be more fabulous!!
Skillet Bowtie Bacon-Cabbage-Ham-Mushroom-Leek Pasta
- 1/2 pound bowtie pasta, dry
- 6 slices thick cut bacon, diced
- 4 leeks, white parts only, sliced
- 8 ounces sliced mushrooms
- 2 cups leftover ham, cubed
- 8 Tablespoons butter
- 1/2 head green cabbage, shredded
- 1/2 head purple cabbage, shredded
- freshly ground black pepper
- dollop of sour cream
- Make pasta according to package directions. Let sit in the water to keep warm.
- Saute bacon over medium heat until slightly brown. Add leeks and continue to saute for about 5 minutes more. Add mushrooms and ham and cook until done. Remove from pan.
- Without wiping the pan, melt butter and add cabbage. Cook until softened, about 5-8 minutes. Add bacon-ham-mushroom mixture to the cabbage as well as bowtie pasta. Toss together and serve immediately.
The purple cabbage makes for a colorful plate.
Four years Ago: The Aftermath