Salt and pepper
1 pound whole wheat spaghetti or 1 pound fresh buckwheat pasta
2 baking potatoes, peeled and cut into small cubes
2 tablespoons extra virgin olive oil (EVOO)
1/2 head cabbage, thinly sliced (about 3/4 pound)
1 large onion, thinly sliced
2-3 cloves garlic, grated or chopped
1 cup vegetable or chicken broth
4 tablespoons butter, cut into pieces
12 large or 24 small fresh sage leaves (a generous handful)
Generous handfuls of Parmigiano Reggiano cheese
Bring a large pot of water to a boil, salt it, then add the spaghetti and the potatoes. Cook until the spaghetti is al dente and the potatoes are just tender, about 10 minutes; drain. (If using fresh buckwheat noodles, cook the potatoes separately in a large saucepan until just tender, and cook the pasta after Step 2, since it only cooks for 2 minutes.)
While the pasta is working, in a large skillet, heat the EVOO, two turns of the pan, over medium heat. Stir in the cabbage, onion and garlic; season with salt and pepper. Cook until tender, 8-10 minutes. Stir in the vegetable broth and simmer for 5 minutes.
In a medium skillet, melt the butter over medium-low heat. Add the sage leaves and cook until crisp, 3-5 minutes.
Toss the pasta and potatoes with the cabbage mixture. Add the sage leaves and cheese and toss.