Savoy Cabbage with Brown Butter and Taleggio Cheese

Sometimes when I’m making pasta with vegetables, the vegetables themselves are so enjoyable that 1 want to eat them without the noodles. One such dish is a gratin of buckwheat noodles with cabbage and potatoes seasoned with brown butter and creamy Taleggio cheese. Though perfectly matched with the earthy buckwheat noodles, the cabbage and potatoes are also absolutely wonderful on their own and are substantial enough to make a hearty one-dish meal, washed down with a glass of Chianti.