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"Cabbage and Hay" Spaghetti


  • 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.