Cabbage and crepe pasta

Cut the cabbage into bite-sized pieces and cut the olives into 5mm wide pieces. Cut the dried tomatoes into 5mm widths.

Boil the spaghetti along with the dried tomatoes until slightly firm. (Approximately: about 1 minute before the displayed time)

While boiling the spaghetti, add olive oil (3 tablespoons) and crepe crepe in a frying pan, heat over medium heat, and saute for about 3 minutes until crispy.

Place the crepe roe on kitchen paper.

Clean the frying pan with kitchen paper, then add A and heat over high heat, then lower the heat until the garlic is boiling and fry until golden brown.

Add the cabbage, spaghetti soup (about 80ml), and anchovies and simmer.

Add the crepe jako (1/3 of the amount), parsley (1 teaspoon), and salt, and mix on kitchen paper, then cover.

Once the cabbage is soft, add the boiled spaghetti to a frying pan, add olive oil (1 tablespoon), spaghetti soup (about 50ml), and parsley (1 teaspoon) and mix well.

Place on a plate and sprinkle the rest of the parsley and you're done.