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Bring a pot of water to a boil and season it lightly with salt (2 teaspoons per quart). Boil the cabbage for 1 minute, until tender crisp then remove and drain.
In a wide pan render the bacon on medium-high heat until crisp. Drain off most of the fat and reserve for adding back to the dish.
Add the onion to the bacon and stir, and add a splash of the reserved fat to the pan if needed. Cook for 5-6 minutes on medium high, stirring regularly, until the onion starts to brown on the edges.
In a separate, smaller pan, cook the mushrooms in a splash of the bacon fat until wilted and starting to brown. Season with a pinch of salt.
Add the cooked cabbage and mushrooms to the big pan with the onions. Cook on medium heat, stirring occasionally. Double check the seasoning for salt and pepper and adjust until it tastes good to you.
Cook the pasta until al dente, stirring often. Remove the pasta and add to the pan. Immediately stir the pasta to incorporate and prevent it from sticking.
Add the fresh dill and mix.
Serve, sprinkle with chopped fresh dill, sour cream and plenty of fresh ground black pepper.