Pizzocheri with Savoy Cabbage, Potatoes, and Cheese

• Salt and black pepper to taste
• 1 pound Savoy or other cabbage, cored and shredded
• 2 waxy potatoes, peeled and diced
• 3 tablespoons butter
• 5 fresh or 2 dried sage leaves
• 1 pound pizzocheri or other pasta
• 1 cup grated Taleggio, fontina, or other semisoft cheese
• 1 cup freshly grated Parmesan cheese

1. Bring a large pot of water to a boil and add salt.
2. Add the cabbage and the potatoes.When they are tender, after about 10 minutes, remove them with a slotted spoon and place them in a large bowl; season with pepper and a little salt and keep warm.
3. Put the butter and sage in a small saucepan and simmer while you cook the pasta.
4. Cook the pasta until tender but still firm.
5. Just before the pasta is done, remove 1/2 cup of the cooking liquid and pour over the cabbage and potatoes.
6. Drain the pasta and add it to the vegetables, along with the Taleggio and half the Parmesan.
7. Pour the butter-sage mixture over all, grind pepper over the pasta, and serve, tossing it at the table and passing the remaining Parmesan.

salt, savoy, potatoes, butter, sage, pizzocheri, cheese, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/pizzocheri-with-savoy-cabbage-potatoes-and-cheese-385916 (may not work)