Savoy Cabbage, Mushroom and Salami Pasta

In a frying pan (a deep one would be best), gently fry the onion for a few minutes.

Whilst the onions are sweating down, chop the salami into thick matchsticks and add to the pan to cook.

Chop the mushrooms into quarters and after a few minutes, when you can start to see the salami charring, add the mushrooms to the pan and add in the clove of garlic (smashed, and roughly chopped).

Now season with pepper (you should be able to omit the salt, as the salami is so salty). The salt from the salami will draw out the moisture from the mushrooms.

Leave the pan cooking gently whilst you attack the savoy cabbage. Normally people rip off the outer leaves which are sometimes dirty and a bit bitter, but the greener the better in this recipe. So, any leaves which are badly marked, throw them away but some of the better outer leaves, take them off the cabbage but keep to one side.

Now chop the cabbage in half with a large cooking knife, then with one of the halves, chop it in half again.

As you only need one half a cabbage, you can stick the other half back in the fridge or wherever you keep it. Now take one of the quarters of the cabbage, and when looking at it you will notice it has a thick vein along one of the edges, you want to cut this out, don't worry about cutting away too much as you don’t want thick cabbage in this recipe. You should be able to sit the cabbage quarter upright, take a knife and in one movement, chop downwards, getting deeper into the cabbage as you cut, getting all the thick veiny cabbage out.

Do the same with the other cabbage, and then thinly slice the cabbage along the longest edge, till you're left with cabbage strands. Sift through the cabbage and remove anything which is either too light (the end dish will look better) or too veiny.

Whilst sorting out the cabbage put on a pan of salted water to boil.

Add the pasta shapes to the pan (as much pasta as you want to eat I guess).

By now, the mushrooms should have reduced some of the moisture, so add the cabbage to the frying pan. Toss the cabbage around in the pan and then add a small amount of liquid (half a cup maybe) to the pan, and if your frying pan has a lid, put the lid on. If you don’t have a lid, you can do what I did, and use a large saucepan ensuring to get most of the mixture under the lid - This is enough to steam the cabbage.

When the pasta is near enough cooked, add some cream - about half a cup (but it won’t make or break the dish if you're not exact) to the frying pan, toss around and then strain your pasta and add to the frying pan also.

Toss the lot around, serve with lots of parmesan and pepper on top.