[1] Traditionally, noodles used for this dish are home-made with flour and eggs, mixed into a dough, and torn by hand into uneven fingernail-sized pieces that are then boiled in water.

Macaroni bows or home-made thin pasta squares (like tiny lasagne) are boiled in salted water, drained, and mixed with some cooking oil or fat.

The finely grated cabbage is slowly sautéed in a bowl with oil or fat, with salt, freshly ground black pepper and a pinch of sugar, until it becomes golden brown.

Layers of pasta, jam and ground walnuts mixed with sugar, finished with noodles, are placed into a greased pan.

Sugar and ground poppy seeds are mixed and sprinkled on the hot noodles and served.