Winter Pasta Gröstl with Cabbage and Bacon

For the winter pasta gröstl with cabbage and bacon, remove the stalk from the cabbage and cut into small cubes.

Peel and core the apple and cut into narrow wedges. Cook the pasta in plenty of salted water until al dente. Quench.

Meanwhile, dice the onion and cut the bacon into strips. Heat some oil in a pan and fry onions and bacon.

Add cabbage and caraway seeds, fry briefly, then add about 10 tablespoons of the pasta cooking water, pasta, butter and apple slices.

Bring to the boil briefly, stirring frequently and seasoning with salt and pepper to taste.

Serve the winter pasta gröstl with cabbage and bacon in warmed plates and garnish with freshly chopped chives.

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