Baked Tagliatelle & Cabbage (Pasta, Cabbage, & Cheese Ca
"Found on the Blog 101 Cookbooks, this delicious hearty, stick-to-your-ribs cabbage and pasta with cheese casserole dish is sure please on a fall or winter night. Change it up depending on what's on hand, and feel free to make this up ahead, up to a day or two early. Find this fantastic blog here: www.101cookbooks.com"
- Ready In:
- 2hrs
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 1 lb potato, such as Yukon Gold
- sea salt, fine grain, to taste
- 1 1⁄2 tablespoons unsalted butter, plus more for the baking dish
- 2 medium leeks, trimmed, thinly sliced, well washed
- 3 garlic cloves, minced
- 1⁄2 medium savoy cabbage (about1 lb or 16 oz or 450g) or 1/2 napa cabbage, cored and shredded (about1 lb or 16 oz or 450g)
- 1⁄2 cup vegetable broth or 1/2 cup water
- 1 1⁄2 tablespoons whole grain mustard
- 1 1⁄2 cups parmesan cheese, freshly grated
- 16 fresh sage leaves, sliced
- 12 ounces pasta (farro tagliatelle or other)
- 4 ounces Fontina cheese, cut into tiny cubes (Stracchino, tallegio, or other soft-rind farmhouse cheese would work, too)
directions
- Bring a large pot of water to a boil for cooking the pasta.
- In the meantime, in a separate pan, cover the potatoes with water and a few big pinches of salt. Simmer until just tender, somewhere between 30 - 45 minutes, depending on the size of the potatoes. Drain well, then slice into 1/4-inch rounds, toss gently with a bit of salt. Set aside.
- Melt the butter in a large skillet over medium heat. Add the leeks and cook until soft, a few minutes. Stir in the garlic. Stir in the cabbage, and then the broth. Season with salt and cook, covered, for a few minutes, or until the cabbage is tender. Remove from heat and stir in the mustard, then 1/2 cup of the Parmesan cheese, and half of the slivered sage leaves. Taste, adjust the seasoning if needed, and set aside. It should taste good on its own, with an assertive mustard flavor at this point.
- Cook the pasta in generously salted water until al dente. Drain and set aside.
- Generously butter a 9 x 13-inch (23cm x 33cm) baking dish, or equivalent. Arrange 1/2 of the noodles evenly in the bottom of the dish. Layer half the cabbage mixture, half of the potatoes, 1/2 cup of Parmesan cheese, and half of the cubed cheese on top of the noodles. Arrange the remaining noodles over the cheese and cover with the remaining cabbage, potatoes, and cubed cheese. Finish with the remaining Parmesan and slivered sage.
- At this point you can cover and refrigerate the casserole for up to a couple days, or bake in a 400F degree oven for 45 - 60 minutes - until the top is nicely golden, and it is hot throughout. Serve hot.
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Reviews
-
This needed more vegetable broth and I also added some mustard powder to give it a kick as well as red pepper flakes.<br/>I had a lot left over and the family said it was just Okay nothing they wanted to have again.
RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.
