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Pizzocheri

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Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion
  • 6 cloves garlic
  • 1 handful fresh sage leaves
  • 1 small head Savoy cabbage trimmed and thinly sliced
  • 1 medium potato thinly sliced
  • 8 ounces broad buckwheat or whole grain noodles
  • sea salt and fresh ground pepper to taste

Instructions
 

  • 1 cup fontina or other mild semisoft cheese, grated (traditional option)
  • 2 tablespoons nutritional yeast plus an additional drizzle of olive oil (vegan option)
  • In a large skillet, heat oil over medium-high heat. Add onion, reduce heat to low, cover and let onion carmalize and cook for 20 minutes. Raise heat back to medium, add garlic, sage and shredded cabbage. Cook, stirring for about 10 minutes, until cabbage turns pale and tender and garlic is soft and fragrant.
  • Preheat oven to 375 degrees.
  • Bring a large pot of water to a boil. Add sliced potato and pasta and cook 8 to 10 minutes or until both are just tender. Drain and rinse.
  • Toss cabbage with the potatoes and pasta. Add a generous amount of sea salt and fresh ground pepper.
  • If you’re vegan, stir in the nutritional yeast and perhaps another drizzle of olive oil.
  • Nonvegans can add shredded cheese at this point.
  • Pizzocheri can be enjoyed just fine out of the pot, but traditionally it’s poured into a lightly oiled casserole and baked for about 10 minutes, or until top is golden-brown and cheese has melted.