Spaghetti with Garlic Cream Sauce
Rinse and dry the cabbage, Trim, separate into individual leaves and thinly slice. Peel the onions and garlic. Finely dice the onions, and slice the garlic. Rinse the marjoram, and remove the leaves from the stems.
Cook the spaghetti in boiling salted water until al dente.
Mix the vinegar and 8 tablespoons of water. Gradually incorporate 2 tablespoons of oil, season to taste with salt and pepper, and stir in the chives.
Heat the remaining oil in a pan, and sauté the garlic over low heat. Stir in 1/2 cup of the pasta cooking liquid, then mix in the sambal oelek, parmesan cheese, and the cream. Season to taste with salt and pepper.
Arrange the vegetables on plates, and drizzle with the dressing. Drain the spaghetti, and mix with the sauce. Serve the spaghetti with the vegetables.