Oven-baked pizzoccheri pasta with cabbage

This is a great way to use something that may be otherwise a bit boring: cabbage!

We started by steaming the cabbage for about 10 minutes, then we pan fried it with olive oil, garlic and onion, adding some caraway to make it easier to digest and some maple syrup to ensure it wouldn't be too bitter ... spices: salt, pepper, cayenne pepper ... in the mean time we cooked the pizzoccheri pasta in some salty water (we used pizzoccheri as we had received them as a present from my brother, but a whole-meal pasta would have also worked well, I guess) ... when the pasta was ready, we mixed it with the cabbage, we let it cook for a couple of minutes and then we moved it to an oven-proof dish - we topped it with almond mousse and some nutritional yeast and we popped it in the oven at 200°C for about 20 minutes, until nice and crusty - yummy!!!