Your Home for Homemade Japanese Food

How to cook "with visual instructions" healthy, traditional and delicious Japanese dishes!!

Ham and Cabbage Spaghetti

8 Comments

Today I introduce you to Ham and Cabbage Spaghetti. This is very popular dish in spring in Japan. I always cook this for my quick lunch but it is great for dinner too! The seasonings are just pepper and garlic powder so the dish is non-fatty and very delicious!!

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Cabbage is a very nutritious vegetable. It has high in vitamin C, calcium, potassium, vitamin K and vitamin U. Vitamin U restores the mucosa in our digestive organs. Some stomach medicines contain vitamin U. Vitamin U tends to break down when the cabbage is cooked so eating raw cabbage works well for your stomach.

When you boil pasta, do you use salt? I suggest to use right amount of salt for boiling pasta. We should boil a decent amount of water in a stockpot to keep pasta from sticking together and I usually add 4 Tbsp. of salt per 2 litter (1/2 gallon) water. The reasons for adding salt to the water for cooking pasta is to make the water boil at a higher temperature, to cook pasta to al dente easily and to add a subtle touch to pasta. Pasta is cooked more evenly at a high boiling temperature and has great slightly salty taste. The surface of the pasta soaks up the salt water and becomes softer than the core of the pasta. This makes pasta al dente. If you add less salt, you can’t expect these results. In this recipe the pasta is already savory so I don’t use salt when I toss it with the other ingredients. 

Lately I read an interesting article about pasta. When we cook pasta too much, the pasta becomes indigestible food. This is because of the interrelationship between gluten and starch in pasta. When you cook pasta al dente, the pasta is good for digestion. When pasta is cooked too long, the starch drains away and the interrelationship is broken down. The pasta has only gluten which is hard for us to digest. If you prefer to eat soft boiled pasta because it looks easy to digest, you might want to reconsider that approach.

The recipe is

Collage_Fotorcabbagepasta

Cook pasta and add cabbage at the last minute when you are finishing cooking the pasta. In a pan, cook ham (I used turkey ham), the pasta and cabbage and season with pepper, garlic powder and cooking pasta water. Sprinkle some chili powder to taste.

Detailed and visual instructions can be found in the recipe PDF: Ham and Cabbage Spaghetti

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Ingredients (1 serving)

2~3 Cabbage Leaves

2 Ham (any kind)

1 Tbsp. Vegetable Oil

Pinch of Pepper and Garlic Powder

Pinch of Chili Powder (to taste)

1 serving Dried Spaghetti

Water for boiling pasta

Some Salt for boiling pasta


Detailed and visual instructions can be found in the recipe PDF: Ham and Cabbage Spaghetti

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Author: fravitch

We have two blogs: One is a recipe blog "Your Home for Homemade Japanese Food". Another is about my husband's book "Accidental Samurai".

8 thoughts on “Ham and Cabbage Spaghetti

  1. I’ve never combined spaghetti with cabbage. This is a very interesting combination of ingredients. Looks delicious. I hope to try it soon. 🙂

    Liked by 1 person

  2. This is an interesting combination, but it looks and sounds great!

    Liked by 1 person

  3. Looks nice and tasty 🙂

    Liked by 1 person

  4. I love your blog! This dish looks simple and delicious.

    Liked by 1 person

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