Saxon cabbage noodles

Ingredients for 8 servings:

• 2 kg pork, schnitzel meat
• 2 kg white cabbage
• 150 g bacon
• 1 kg tagliatelle pasta
• Water
• Salt
• Pepper, white
• Caraway powder
• 75 g garlic butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the meat into cubes approximately 2×2 cm in size and season with salt and pepper. Cut the white cabbage into bite-sized pieces and finely dice the bacon. Fry the bacon in a deep frying pan and then sear the meat. When the meat has turned a nice brown color, add the white cabbage to the pan, stir it in and fry until browned. Then fill the pan with water until the contents are completely covered and season the broth with salt, pepper and ground caraway. Simmer over medium heat for about 60-90 minutes until the cabbage is tender. In the meantime, cook the tagliatelle and, after draining, toss it in melted garlic butter. When the cabbage and meat are tender, add the pasta, stir it in and bring back to a boil briefly.