Cabbage & Hay Pasta

Directions

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.