Delicious winter produce caramelized for deep flavor, tossed with fresh or dried pasta; 2 pan magic! Heat olive oil in a pan deep enough to mix in the pasta. Add 1 finely chopped shallot and 4 minced cloves of garlic, season with salt and red chili pepper and allow to soften. Add 1 thinly sliced leek and 1 thinly sliced cabbage of your choice. Cook down for 15-20 minutes, until color has deepened, and they are starting to stick to the pan. While the cabbage and leek mix is cooking, put on your pasta water, especially if you are using dried pasta. Add 1 T of miso to the cabbage, and allow to cook a few minutes more. Deglaze the bottom of the pan with a dash of apple cider vinegar and 1/4 cup of the pasta cooking water. When the pasta is just al
dente, drain and add to the cabbage. Add 2 T butter and 1/4 cup grated hard cheese and stir, mixing until glossy. Add more pasta water or butter as needed and check seasoning. Serve with extra cheese and a grind of black pepper if you wish.