Remove the outer leaves from the cabbage sprouts, cut the stalk crosswise. Cook in salted water until al dente.
Cook the linguine in salted water until al dente. Bring the cream and soup to the boil, crumble the gorgonzola and melt in the sauce.
Simmer until creamy, season with salt and pepper and stir in the parsley. Drain the linguine and mix with the gorgonzola sauce. Serve with cabbage sprouts and sprinkle with parmesan.