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Bring a large pan of water to a boil, then add salt and stir.
Add the pasta and potatoes to the boiling water, stir well, and set a timer for five minutes shy of the pasta's cooking time.
When the timer rings, add the cabbage, stir, and reset the timer for the remaining cooking time.
While everything cooks, warm a large bowl by scooping out a ladleful of pasta water, swishing it around the bowl and discarding it.
In a small pan, slowly melt the butter with the squashed garlic clove.
Pour the melted butter into the warm bowl, add the grated cheese and lots of black pepper.
When the timer rings, use a sieve or slotted spoon to lift the pasta, potato and cabbage out of the pan, wait a few seconds so the excess water drips back into the pan, then drop them into the warmed bowl.
Swish and jolt the bowl, and stir well, adding a little pasta cooking water if you feel it needs loosening, and swish again.
Serve, passing around more grated cheese and some red chilli flakes for those who want them.