This is a dish our grandmas used to make, the dish of our childhood. They taste excellent as a standalone dish or in a combination with some soup or as a side dish with some meat roast. This is how I prepare them.
- 1 cabbage (smaller size)
- 1 bigger onion
- 1 tablespoon sunflower oil
- 1 teaspoon veggie spice mix
- 100 g meaty speck
- 1 teaspoon sugar
- 400 g farfalle
Chop the onions very fine and then fry them in oil. Sprinkle them with sugar, when they're soft and slightly caramelized, add the speck and stir it.
Then add the cabbage you cut into very thin stripes. Stir the veggies to stew them until they start to release water.
Season them when they're all tender and change color: salt, veggie spice mix.
Pour in water or soup foundation if needed and cook it covered until it's completely soft and until the fluids evaporate.
Cook the pasta in salty water in which you added a spoon of oil, then pour the water out and mix the pasta with the prepared cabbage. If you like, you can add fresh ground pepper.
Serve as a standalone dish or as the side dish with meat.