2 garlic cloves, minced

1/4 pound prosciutto or Black Forest ham, minced

1/2 pound Brussels sprouts, the leaves separated; discard cores.

1/4 cup water

Salt

1 small head savoy cabbage

1/4 cup chicken or vegetable bouillon

1 pound buckwheat (soba) noodles

1 tablespoon butter

1/4 to 1/3 cup grated hard Dutch goat Cheddar, or Emmental

4 scallions, sliced thin, some green included

3 tablespoons finely chopped flat-leaf parsley

1 tablespoon black caraway seeds

Freshly ground pepper

Heat 2 tablespoons of olive oil, add the garlic, the prosciutto and the Brussels sprout leaves, and stir over medium heat for 2 minutes. Add half the water and a sprinkle of salt and cook about 4 minutes, until tender. Then add the cabbage and the bouillon and cook until cabbage is wilted, adding more water if needed. The vegetables should be moist but not swimming in liquid.

Meanwhile, bring a large pot of water to a boil. Add the noodles and cook until soba is al dente, then drain and place in a large heated serving bowl. Add the vegetables and remaining olive oil and butter to the noodles and toss, then add cheese, scallions and parsley. Toss again and sprinkle with caraway seeds and salt and pepper to taste, then serve.

Serves 4 to 6.