Serves 6 – 8. Preparation: 60 min, cooking: 60 min
- 1 pound potatoes
- Fine grain sea salt
- 1 1/2 tablespoons butter, plus more for the baking dish
- 2 medium leeks, trimmed and thinly sliced
- 3 garlic gloves, minced
- 1/2 medium head of cabbage (about 1 lb), cored and shredded
- 1/2 cup / 120 ml vegetable broth or water
- 1 1/2 tablespoons whole grain mustard
- 1 1/2 cups freshly grated Parmesan cheese
- 1/2 tablespoon sage
- 12 ounces / 340 g pasta (fusili or penne)
- 4 ounces soft-rind, creamy cheese, cut into small cubes
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. 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 the sage. Taste, adjust the seasoning if needed, and set aside.
Cook the pasta in generously salted water until done. 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.
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 golden, and it is hot throughout. Serve hot.