Shaved into long, thin strands and sweated in a covered pot, cabbage becomes as luxurious as a bowl of buttered noodles. Of course, it helps to cook said cabbage in actual butter, and to add a pile of Parmesan at the end and stir furiously, thereby enrobing each cabbage noodle (coodle?) in its creamy saltiness. Use a pair of tongs to twirl the cabbage onto a plate, where the pieces will tangle and twist just like the real noodles they aren't.
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<br />Inspired by Jessica Koslow's <a href="http://gffmag.com/chef-jessica-koslows-gluten-free-brussels-sprouts-and-leeks-cacio-e-pepe-recipe/">Brussels Sprouts and Leeks Cacio e Pepe</a href>.

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