Divide the pasta dough into 2 equal portions. Using tapioca
starch as needed to avoid sticking, roll out the dough to roughly ¼ inch (6 mm) thick. Use a pizza cutter or knife to cut noodles roughly ½ x 2 inches (1.3 x 5 cm).
Boil the noodles for 7 minutes, drain, and rinse with cold water. Set aside.
Cut the head of cabbage into quarters and remove the core.
Thinly slice the cabbage quarters (almost shredded).
In a large skillet over medium-high heat, cook the bacon until
crisp. Reduce the heat to medium-low, add the onion, and sauté until soft, 3 to 4 minutes. Add the cabbage and stir to lightly sauté for 1 minute. Reduce the heat to low, cover, and cook for 2 to 3 minutes, or until the cabbage is very lightly cooked.
Add the noodles and ghee, and turn the heat up to
medium-high. Allow to cook for a few minutes, stirring often
but allowing some pieces to get a little browned. Season with
the salt and pepper.