Shelly's Recipe

CABBAGE AND STRAW

Category: Cabbage

Salt
2 russet potatoes, peeled and cut into 1/2-inch dice
1 pound fettuccine or pappardelle pasta
1 small head Savoy cabbage (about 11/4 pounds)—quartered, cored and shredded
1/2 cup unsalted butter, cut into small pieces
3 garlic cloves—smashed, skins removed and cloves halved
16 fresh sage leaves, 6 whole and 10 thinly sliced
1 tsp coarsely ground pepper
1 1/2 cups freshly grated Pecorino Romano cheese

Bring a large pot of water to a boil; salt it. Add the potatoes and cook for 7 minutes. Add the pasta and cook for 2 minutes. Stir in the cabbage and cook for 5 minutes.

While the potatoes and pasta are working, melt the butter in a large, deep skillet over medium heat. Add the garlic and whole sage leaves. Cook until the sage is crisp, 3 to 4 minutes. Remove the garlic and sage leaves to a small plate. Add the sliced sage and ground pepper to the skillet; just before draining the potatoes, pasta and cabbage, add 2 ladles of the starchy cooking water.

Drain the potatoes, pasta and cabbage and add to the skillet. Stir it all together, adding the Pecorino Romano as you work to get a cheesy, buttery coating. Adjust the salt and garnish the pasta with the reserved whole sage leaves and garlic. Serves 4