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.
In a skillet, add 2 tablespoons of olive oil, minced garlic, and red chili pepper. Turn on the heat, and sauté.
Add ground meat and continue to sauté.
When the meat is cooked through, add the canned tomatoes.
Add the soup stock cubes and the bay leaf. Stir while crushing the tomatoes.
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).
Turn off the heat, add the cubed processed cheese and stir briefly. The cheese will melt with the residual heat.
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.
The listed amounts are just approximations. You don't need to be precise. Make half the recipe to feed the smaller group of people. I used processed cheese this time, but you can use the shredded pizza cheese also.