When I studied in Dresden, this was one of my favorite meals in the university canteens. Although it was served every once in a while in different canteens, only one of them was able to make them really, really well (Neue Mensa ;) ). Fortunately, the union posted the recipe on their website.I didn't cook it in a while, almost two years, but recently I got somehow reminded and thought: That was so delicious, you have to redo this - and show it to Sophie ;)". First I was afraid, because she is not a big fan of cabbage, but when she tasted it the first time, she almost couldn't stop herself from eating the whole load at once. The ingredients and steps are super simple, just the cabbage needs some time to cook.Cut 100g bacon and 100g onion in small dices and fry them in a big pan. Meanwhile cut 300g Salami (originally I take the good German one you get in every LIDL, but any other one could do the job too) in big dices (1cm) and add them to the pan. Reduce the heat, so that the salami won't burn, but releases its juice (mhhhh..). Cut 1kg cabbage in rough patches (2cm) and add it to the rest. Let it cook on half energy for about 20min. When it starts to get brown, but it's still hard, just add some water and let it cook in the steam for a little.
Meanwhile cook 300g pasta (Tagliatelle, but I usually prefer Farfalle) al dente. When the cabbage softens, spice it with salt, pepper, paprika and carvi (crucial ingredient). Mix the pasta into the cabbage-salami mix, and you are done :). Enjoy the goodness!
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