Cabbage and Straw

  • Yield : 6 servings
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m
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  • Salt
  • 2 Idaho potatoes, peeled and cut into 1/2-inch dice
  • 1 pound fettucini or papardelle pasta
  • 1 small head Savoy cabbage, quartered, cored and thinly shredded
  • 1 stick butter, cut into pieces
  • 3 to 4 cloves garlic, cracked from skin and halved
  • 16 sage leaves, 6 left whole, 10 thinly sliced
  • 1 teaspoon coarse black pepper
  • 1 1/2 to 2 cups grated Romano


Step 1

Bring a large pot of water to a boil and salt it. Add potatoes and cook 7 minutes. Add the pasta and cook 2 minutes, then stir in cabbage and cook 5 minutes longer.

Step 2

While the potatoes and pasta cook, melt butter in a large, deep skillet over medium heat and add garlic and 6 whole sage leaves. Cook 3 to 4 minutes; remove the garlic and whole leaves (reserve the leaves for ganish), then add sliced leaves and the black pepper. Just before draining the pasta and cabbage, add 2 ladles of starchy cooking water to the skillet.

Step 3

Drain the potatoes, pasta and cabbage and add to butter and sage. Toss to combine with sage butter, adding in lots of cheese as you work. Toss 1 to 2 minutes to form a cheesy butter coating on the pasta and cabbage then adjust salt and serve. Use reserved whole leaves to garnish the pasta.

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