Once you have pressed all the
cabbage into the jar (
leaving about 3 cm free space at the top for expanding juices), place the
reserved outer
leaf over the top of the shredded
leaves, press firmly down on it and close the lid.
Ingredients: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3 sage
leaves pinch of saffron 1 palmful flat
leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light green parts sliced (dark green flags washed and
reserved) 8 ounces cremini mushroom caps, thinly sliced (stems removed and
reserved) 1 small red bed pepper, chopped 2 cloves garlic, minced 1 small head green
cabbage, shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for serving) salt and freshly ground black pepper