Like many of the recipes here at Domestic Left, this is an after-the-fact scribing of something I made a bit on the fly. The ratios I used tonight were:
about half of a small (maybe 6" diameter) green cabbage
3 medium-sized cloves of garlic
1/2 pound pasta (whole-wheat spaghetti in this case)
3 bratwurst (probably should have just used 2)
You'll also need:
olive oil
salt
pepper
1. Cut cabbage into wedges through the center, so that a portion of the core holds each wedge together. Peel the garlic cloves and cut into largish chunks (about 1/4" cubes).
2. Bring a large pot of salted water to boil. Meanwhile, heat a decent amount of olive oil in a small sauce pan over very low heat.
3. Once water has boiled, add cabbage wedges to water and, at the same time, garlic chunks to oil. Boil cabbage for about 10 minutes, poach garlic in oil over low heat for about the same time.
4. Remove cabbage wedges from water with tongs; return water to boil. Strain garlic-oil into large skillet, reserving garlic chunks. Slice some bratwurst or other sausage into thin slices on a bias.
5. Heat skillet over medium-high heat until oil is hot, then brown sausage slices well on each side (amek sure to cook through if using raw sausage). Remove sausage and reserve, and pour off any excess fat. While sausage is cooking, chop blanched cabbage.
6. Return skillet to heat, add cabbage, and brown well, seasoning with salt and pepper. Return cabbage-blanching water to boil, and, when boiling, add pasta and cook according to package directions (though generally I take a few minutes off the package directions to ensure al-dente-ness).
7. Once cabbage in skillet has browned well, add a bit of pasta-cooking water to deglaze the pan. Add reserved garlic chunks and sausages to the skillet, reduce heat to low and cook through to blend flavors.
8. When pasta is done, reserve a cup or so of cooking liquid then drain the pasta. Add pasta to skillet, add some of the reserved pasta-water if dry, and serve.
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