Recipe: Savoy Cabbage with Brown Butter and Taleggio Cheese

SAVOY CABBAGE WITH BROWN BUTTER
AND TALEGGIO CHEESE

4 tablespoons butter
1 pound Yukon Gold or other yellow-fleshed potatoes
Salt
6 fresh sage leaves, chopped
3 large leeks, white parts only, sliced 1/4-inch thick
2 garlic cloves, minced
2 pinches red pepper flakes
2 pounds Savoy or regular green cabbage, quartered and shredded into 1/2-inch strips
1/2 cup freshly grated Parmesan cheese
4-8 ounces Taleggio or Fontina cheese

Melt the butter in a small skillet over low heat until it's browned and has a nutty aroma.

Meanwhile, scrub the potatoes well then cut them into 1/2-inch chunks. Place in a saucepan, cover with cold water and a teaspoon salt. Bring to a boil and simmer until tender, 8 to 10 minutes. Strain and rinse under cool running water or, if serving right away, drain and set aside in the pan.

Heat half the browned butter in large skillet. Add the sage, leeks, garlic, red pepper flakes, and enough water just to cover the pan. Stew over medium low heat until the leeks have softened, then add the cabbage by handfuls. If you can't fit it all in at once, allow it to wilt down, then add more until all is used. Salt lightly, cover the pan, and cook until tender.

If reheating to serve later, preheat the oven to 400 degrees F.

Toss the cabbage mixture with the potatoes, the remaining butter, and the Parmesan cheese. Taste and season with salt and plenty of freshly ground pepper. Layer the cabbage in a gratin dish with the remaining cheese.

Cover and bake until the cheese is melted and the vegetables are heated through, about 25 minutes.

Source: The Savory Way by Deborah Madison