Cabbage & Hay Pasta

1. 1

   Bring a large pot of water to a boil, salt it, and add the spaghetti and the potatoes.

2. 2

   Cook until the spaghetti is al dente and the potatoes are just tender, about 10 minutes.

3. 3

   Drain.

4. 4

   (Alternatively, if using fresh buckwheat pasta, start the potatoes first, cook for 8 minutes, then add the pasta and cook for 2 to 3 minutes more.)

5. 5

   Cut the cabbage into 2 pieces.

6. 6

   Cut away the core and shred the cabbage carefully with a sharp knife.

7. 7

   While the pasta is cooking, in a large skillet, heat the EVOO over medium heat.

8. 8

   Add the cabbage, onions, and garlic, then season with salt and pepper.

9. 9

   Cook until tender, about 10 minutes.

10. 10

    Stir in the chicken stock and simmer for 5 minutes.

11. 11

    In a small skillet, melt the butter over medium-low heat.

12. 12

    Add the sage leaves and cook until crisp, 3 to 4 minutes.

13. 13

    Toss the pasta and potatoes with the cabbage mixture.

14. 14

    Add the sage leaves and butter and the cheese, and toss well.

* Per serving · 4 servings · Values may vary.