Tuesday, June 14, 2005

Made a cabbage casserole at 10 PM, from the Savory Way cookbook:

1 stick brown butter (heat ghee/butter together till nut brown--recipe calls for 4-6 Tbsp)
1 lb. white new potatoes
6 fresh sage leaves, chopped
3 cloves garlic, minced (recipe calls for 2)
2 large leeks, white part only, sliced 1/4 inch thick (recipe calls for 3)
2 pinches red pepper flakes
one head green cabbage (recipe calls for 1.5-2 lbs)
1/2 cup freshly grated Parmesan
1/2 lb. smoked fontina cheese, sliced (recipe calls for Taleggio)

Make the brown butter.

Peel the potatoes and slice into 1/2" chunks, then boil in salted water for 8 minutes and drain.

Heat half the brown butter in a skillet and add the sage, leeks, garlic, red pepper flakes, and water to cover the bottom of the pan. Stew over medium-low heat until the leeks are soft. Add the cabbage in batches and wilt it over medium heat, covered, stirring occasionally. Cook until the cabbage is tender.

Preheat the oven to 400 degrees. Toss the cabbage mixture with the potatoes, salt and pepper, the rest of the brown butter, and the Parmesan cheese. Layer cabbage in a casserole dish with slices of cheese and bake for about 20 minutes, until cheese is melted and vegetables are hot.


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