Cook the cabbage and potatoes in salted boiling water. Add the pasta after 5 minutes.
After about ten minutes, collect the pizzoccheri and veggies with a slotted spoon and pour part of them into a large pan or casserole dish. Sprinkle with grated parmesan cheese and chunks of Valtellina Casera DOP. Continue alternating the pizzoccheri/veggies and cheese.
Fry the butter with the garlic, letting it brown well, before pouring it onto the pizzoccheri.
Without stirring, serve the pizzoccheri piping hot with freshly ground pepper.