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Char the cabbage quarters in a hot pan with oil.
Cook the Italian sausage in the same pan until browned.
Add the onion and cook until soft and opaque.
Remove the core from the charred cabbage and finely slice it.
Add the sliced cabbage to the pan, cover and cook for 5 minutes.
Add butter and red wine vinegar, and season with salt and pepper.
Cook the packery pasta according to package instructions.
Add the cooked pasta to the cabbage and sausage mixture, along with some cooking liquid.
Gently mix everything together, drizzle with olive oil.
Serve with grated Parmigiana Reggiano and chopped parsley.