Cut the bacon into small cubes, about 5mm thick (¼ inch), and melt in the pan at low heat. The grease becomes liquid, and the bacon cubes become crispy. Caution - they often jump out of the pan!

Meanwhile chop small the onion, and cut the cabbage into small pieces (About 1x1cm or ½ inch). Put both aside.

Now add the sugar to the pan. Stir well so that nothing burns. When the sugar begins to become slightly brownish and caramelized, add the onion into the pan.

Roast the onion in the pan at a low to medium temperature until they are soft and slightly brownish.

Add the cabbage and stir well. Pour a little white wine, but only so much that the bottom of the pan is slightly covered. Add salt and cumin. You have to pour wine or water/soup every now and then. Stew at medium heat.

Depending on the freshness and nature of the cabbage, more or less liquid will escape. The bottom of the pan should always be covered with some liquid, but the herb should not boil directly in too much liquid.

In the meantime cook the pasta in salt water. If you want to make it typically Austrian, then rather not cook them "al dente", but a bit softer ...

When the cabbage is softly steamed, add the pasta and stir well. Season with more salt, pepper, cumin and red pepper. Add some more sugar and a dash of vegetable oil if desired. Sprinkle with parsley before serving.