Blanche the cabbage in boiling salt water for around 2 min.
Drain well and chop.
Fry the shallots and garlic in hot oil, add the cabbage and a little stock.
Fry for around 10 min and add more stock if necessary.
Cook the spaghetti in boiling salt water until al dente.
Stir the capers, gherkins and olives into the cabbage mixture and season with salt and ground black pepper.
Stir in the pasta and serve.