Cook macaroni (or another short pasta) according pack instructions. Cook in hot wok (without oil) 250g diced bacon until golden. Add 2 finely chopped garlic cloves, 300g chopped white cabbage and 1 leek (chopped in rings). When the vegetables are done add a can tomato puree, 250ml creme fraiche, 1 tablespoon Italian herbs and seasoning. Just heat a bit more. Drain the pasta and stir this into the cabbage mixture. Enjoy!