Layered Cabbage, Sausage & Potato Casserole
This is adapted from a Lidia recipe, from the book "Lidia Cooks from the Heart of Italy". She uses beef, but I though sausage would be a great alternative. I halved the measurements to make a smaller casserole.
Oven 425 degrees.
1 TB rubbed sage
2-3 sprigs of rosemary - stripped from the branch
6 garlic cloves
1/2 cup extra virgin olive oil (EVOO)
1 TB Kosher Salt
1 lb red potatoes, sliced 1/2 inch thick
2 links of mild italian sausage, removed from the casing
1/2 stick butter
1/2 head of cabbage, cored and sliced into 1/2 inch shreds
1 cup white wine
1/2 lb of fontina cheese, shredded
In a food processor, mince the sage, rosemary, garlic, 1/8 cup of the EVOO and 1/4 teaspoon of the salt into a paste (pestata).
Add the potatoes to a large bowl and sprinkle with 1/2 tsp kosher salt, 1 TB EVOO, and a bit of the pestata. Toss well to coat.
With the sausage removed from the casing, place in a bowl and add some of the pestata for flavoring. Careful not to douse it.
In a 1 quart casserole dish, brush with EVOO and 1 TB of butter. Arrange 1/2 the potatoes in a single layer, then top with 1/2 the cabbage. Sprinkle with kosher salt. Distribute all the sausage, in a single layer, over the cabbage. The casserole dish should be about 1/2 full. Press everything down with a wooden spoon if it's over 1/2 way full.
Dot the top of the sausage with small cubes of butter, using about 1 1/2 TB. Add the other half of potatoes on top of the sausage. Add the rest of the cabbage. Season with salt again. Stir all of the remaining pestata into the white wine and pour into the casserole. Dot with the rest of the butter.
Tent the casserole with foil, but ensure the sides are sealed. Set in the oven and bake about 2 hours until meat and veggies are tender and almost all liquid is absorbed.
Remove the foil, and sprinkle the fontina over the top. Bake for another 15 mins until cheese is melted, bubbly and brown.
Remove from oven and let rest for 10 minutes. Serve family style.