500 g linguine
500 g white cabbage
1 onion
60 g lard or oil
1 tsp. caraway seeds
salt, pepper
Boil linguine and cut cabbage finely. Sauteé chopped
onion and cabbage in a deep pan. Season with caraway, salt and pepper.
Fold in drained linguine and fry all until you can see brown cracklings.
