Caramelized Cabbage Pasta

5 garlic cloves, minced

2 tablespoons butter

3 Tbsp. fish sauce substitute (liquid amino)

1/2-1 cup bread crumbs

1 Tbsp. fresh sage, chopped

pinch of black pepper

soy sauce to taste

1 Lb. Penne

1/3 c. olive oil

1 tsp. red chile flakes

1 head of cabbage, shredded

2/3 cups grated parm

1. Heat up a skillet of butter and add 1/3 of the garlic. Cook until fragrant, then add bread crumbs, sage, and liquid amino and cook until golden (3-4 minutes). Season with black pepper.

2. Cook pasta according to directions on box, except cook for 1-2 fewer minutes than you normally would.

3. While pasta cooks, heat oil on medium-high and add the rest of the garlic. Once it's golden, add chile and cook until fragrant. Stir in the cabbage and cook, stirring infrequently to get it caramelized (10-15 minutes). Once desired caramel-ness, toss in the pasta and bread-crumb mixture and heat through, then quickly toss in the cheese and remove from heat. Season with salt and more pepper, if desired, and serve immediately.