Cut cabbage and spinach into coarse pieces. Blanch the spinach for 20 seconds and the cabbage for 2-3 seconds. Drain and cut into strips. Peel the potatoes and cut them into pieces; boil them in a casserole in plenty of boiling salted water for about 20 ’; Cook the pizzoccheri with the potatoes, combining them in the water when the minutes necessary for their cooking are missing, according to the type chosen. Melt the butter in a pan with a few leaves of sage and half a clove of garlic, which you will then remove; brown until it becomes light brown. Drain pizzoccheri and potatoes, season in layers with the cheese cut into small pieces, the grated parmesan, the cabbage, the spinach and the melted butter with the sage.