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Put a pan on a low heat with the olive oil, and cook the red onion for 10–15 minutes until soft but not brown.
Add the garlic and stir until they just start to colour.
Put the cabbage in a colander and pour boiling water over it to soften.
Add the cabbage to the onion and cook until really soft.
Next add the pasta, chicken, carrot, mint, cream, and salt and pepper.
Mix together and let it simmer until the sauce has thickened and the chicken has heated through; this will take about 5 minutes on a gentle heat.
Mix in the poppy seeds and half of the Parmesan, and check for seasoning.
Serve with the remainder of the grated Parmesan on top.