Cabbage Pasta

I heard this recipe on the radio, the "Good Food" program on KCRW.  It sounds a little odd, but we tried it and loved it.  We've made it a few times.  This is a vegetarian recipe, however you can add bacon or ham by browning the meat, then using the fat in place of the butter.

The recipe is best with a fresh cabbage, however the first step of blanching the cabbage will help remove the sharp flavor of an older cabbage.  The cabbage is then cooked with stock, until it almost "melts" and creates a nice consistency for mixing with pasta.

1 2-pound green cabbage, cored and shredded as you would for coleslaw
1 tablespoon olive oil
1 tablespoon butter
1 onion or 1 bunch green garlic, chopped
1 cup stock or water
1/2 pound pasta  (penne or similar)
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste

Cook the cabbage in boiling salted water for 3 minutes.  Drain.

Cook onion or garlic in butter and olive oil on high heat until soft and starting to brown.  Add cabbage and 1/2 cup stock or water.  Cover and reduce heat, cook for 30-45 minutes until the cabbage is very soft and almost dissolving, stirring occasionally and adding stock or water as needed to keep it moist and not sticky.

Cook the pasta per package directions.  Reserve a 1/2 cup or so of the pasta water just before draining.  Add the noodles to the cabbage mixture, add about 1/2 cup of the pasta water, and cook a little longer.  Stir in the cheese, season with salt and pepper.