Cabbage and corned beef pasta

Cut the cabbage and tomatoes into bite-sized pieces, and slice the onions into thin slices.

Boil the spaghetti until it is slightly firm. (Approximately: about 1 minute before the displayed time)

While boiling the spaghetti, put A in a frying pan and heat over high heat, then turn low heat until the garlic is boiling and fry until golden brown.

Add the onions and saute until soft, then add corned beef and white wine.

Once the white wine has boiled, add the cabbage and stir-fry, then add more tomatoes.

Add coarsely smelt black pepper and spaghetti boiling juice (about 50ml) and heat until the cabbage is soft.

Add the boiled spaghetti to the frying pan, add Tabasco and Worcestershire sauce to your liking, then stir-fry, then serve on a plate and it's finished.