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When Emma makes this, she adjusts the recipe according to the type of cabbage she’s got. If it's thick, hardy cabbage, she’ll steam it for longer. If it’s a younger, more tender variety (or greens like pak choi) a light steam’ll do. Sometimes Emma will pop it in the pasta water for a bit before she drains the pasta. If you haven't got cabbage to hand this recipe also works brilliantly with kale.