Cut the stalk from the cabbage, the rest then into thin strips. Boil pasta al dente and drain. Fry salami crispy in a pan without oil over medium heat and leave then drain on paper towels.
Fry cabbage strips in the fryin residue until take up some color, stirring. Possibly add some oil. Season with pepper, salt and a little nutmeg. Then fold in the pasta and vegetable soup. Stir in the cold butter just before serving. Serve with the salami slices garnished.