Melting Cheese and Spring Cabbage Tomato Pasta

• 1/3 Cabbage
• 1 Cheese
• 1 small pack Ground meat
• 6 clove Garlic
• 1 tbsp Red chili pepper (sliced into thin rounds)
• 2 can Canned tomatoes
• 2 Soup stock cubes
• 3 tbsp each Ketchup, Japanese Worcestershire-style sauce
• 1 Bay leaf
• 500 grams Pasta

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

cabbage, cheese, ground meat, clove garlic, red chili pepper, tomatoes, cubes, ketchup, bay leaf, pasta

Taken from cookpad.com/us/recipes/153902-melting-cheese-and-spring-cabbage-tomato-pasta (may not work)