Slice off the stem of the mushrooms and tear into small sizes.
Slice the garlic.
Chop the cabbage into about 2 cm squares.
From here onwards, sauté the ingredients and cook the pasta simultaneously.
Add about 3 tablespoons of olive oil into a heated frying pan. Sauté the garlic until fragrant. Fry the bacon until brown and crispy.
Add mushrooms and cook briefly. Season with salt and pepper, then add 2 teaspoons of consommé granules. Pour in 1 ladleful of cooking water from the pasta.
Cook pasta in a large pot. About 2 minutes before it's done, add the cabbage.
When the pasta is done, combine with the ingredients in the frying pan. Dish it up.
Scatter tons of pizza cheese (I used Monterey Jack) and sprinkle lots of black pepper.
Story Behind this Recipe
I've recently noticed that the spring cabbage are in stock. I also got my hands on some delicious bacon blocks, so I made pasta with my favorite ingredients. My kids liked it so much that they gobbled it up in no time. If you cook the cabbage with the pasta, it will stay sweet and delicious.