Melting Cheese and Spring Cabbage Tomato Pasta

Melting Cheese and Spring Cabbage Tomato Pasta

This is a tomato sauce pasta with a lot of spring cabbage. The melting cheese gives it a rich flavor. How about trying it for lunch?

Ingredients: 4-5 servings

as desired
Ground meat
1 small pack
6 cloves
Red chili pepper (sliced into thin rounds)
1 tablespoon
Canned tomatoes
2 cans
Soup stock cubes
Ketchup, Japanese Worcestershire-style sauce
3 tablespoons each
Bay leaf
Olive oil
400-500 g


1. In a large pot, boil the water, add some salt, and cook the pasta. When the pasta is done, drain and coat it with olive oil.
2. In a skillet, add 2 tablespoons of olive oil, minced garlic, and red chili pepper. Turn on the heat, and sauté.
3. Add ground meat and continue to sauté.
4. When the meat is cooked through, add the canned tomatoes.
5. Add the soup stock cubes and the bay leaf. Stir while crushing the tomatoes.
6. Roughly chop the spring cabbage and add to the sauce. Cover the skillet and simmer until the cabbage is tender. Add the ketchup and Japanese Worcestershire-style sauce to taste (adjust the taste with salt and pepper if desired).
7. Turn off the heat, add the cubed processed cheese and stir briefly. The cheese will melt with the residual heat.
8. Serve the cooked pasta onto a plate, pour the tomato sauce over it and it is done.

Story Behind this Recipe

I wanted to eat the pasta with spring cabbage for lunch.