Step 1

1. In a small skillet, fry the garlic in olive oil until fragrant. Add the mushrooms. When the mushrooms are almost done, add the fresh rosemary, be careful not to let it burn.

Step 2

2. In a large skillet, fry the chopped savoy cabbage until the desired level of crispiness is achieved.

Step 3

2. Once the cabbage is nearly done, pour half of the bottle of wine into a pot. Dilute with boiling water until you have enough to cook the pasta in (but try not to dilute it too much). Bring to a boil and salt the water.

Step 4

3. Add the spaghetti.

Step 5

4. Drain the pasta, reserving about 1/4 cup of the pasta water.

Step 6

5. Add the pasta to the skillet with the cabbage. Add the mushrooms and rosemary (you might want to de-glaze the pan they were in with some more wine). Add the reserved wine/water mixture to the pan with the pasta and cabbage. Season with salt and pepper. Add olive oil if it's too dry, and don't forget plenty of Parmesan.