Penne with Red Cabbage

I found this recipe online but decided to modify a few of the ingredients. It's healthy and it's vegetarian!

1. 4 tablespoons extra-virgin olive oil
2. 1/2 small red onion, very thinly sliced
3. 4 garlic cloves, minced
4. 1 small red cabbage, thinly sliced
5. 1/2 pound whole wheat penne
6. Salt and freshly ground pepper
7. 1 cup low fat cottage cheese (this sounds gross, but the original recipe calls for feta - cottage cheese can be savory! It's salty and mixes well - it works - I promise!)
   
8. 1 tbsp white wine vinegar
9. 1/4 cup cherry tomatoes
   

1. In a large, deep skillet, heat the olive oil. Add the sliced onions, cover and cook over moderately low heat, stirring occasionally, until they are very soft, about 10 minutes. Add the minced garlic and cook, stirring, until fragrant, about 3 minutes. Add the sliced red cabbage and vinegar, cover and cook, stirring occasionally, until the cabbage is tender, about 20 minutes.
2. Meanwhile, in a large pot of boiling salted water, cook the penne until it is al dente. Drain the pasta well. Return the pasta to the pot.
3. Scrape the cabbage over the pasta. Season with salt and pepper. Add the cottage cheese and mix well. Serve.