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Cabbage and Mushroom “Lasagna” ~ Serves 6, generously, to 12, petitely
Time 2 Hrs
There are three key things to know going into this dish:
Seasoning is really key here. It’s winter vegetables, butter, milk, and cheese; it will not naturally boom with flavor. Make sure every element is gets the necessary salt and pepper and it will add up to something wonderful.
Gets a little watery as it baked, because cabbage is watery. You could baste a little out, if you wish, or just let it go. As it cools, most will settle back around the vegetables and it shouldn’t seem too wet.
This recipe because has a bunch of steps, and a lot of vegetables to chop (the dish is all vegetables, after all), but it’s too delicious not to share.
ingredients
9 tablespoons (130 grams) unsalted butter, divided
3 tablespoons (25 grams) plus 1 teaspoon (3 grams) all-purpose flour
2 2/3 cups (630 ml) whole or low-fat milk
1/4 teaspoon freshly ground nutmeg
Salt and ground black pepper
1 medium onion, chopped
1 garlic clove, minced
1 pound (455 grams) assorted (shiitake, oyster, porcini, chanterelles, etc.) or just cremini mushrooms, thinly sliced
1 tablespoon finely chopped fresh sage
2 pounds (905 grams) Napa cabbage, 12 large leaves removed from the head, and reserved, the remainder sliced thin
1/2 cup (120 ml) dry white wine
1 1/2 pound (680 grams, about 4) Yukon gold potatoes, sliced 1/8-inch thick
1 cup (135 grams) grated Parmesan cheese, or Västerbotten (the chef’s preference).
Directions
Heat oven to 350 degrees.
In a large sauté pan over medium heat, melt 6 tablespoons of the butter. Add flour, stir for 3 minutes (do not allow to brown), then gradually whisk in milk, stirring until thickened, 5 to 8 minutes. Stir in nutmeg and season with salt and pepper to taste. Scrape sauce into a bowl, and reserve.
Wipe out sauté pan (rinse if needed) and melt 2 tablespoons of the remaining butter over medium heat. Add onion and garlic, and sauté until onions are translucent. Add mushrooms, sage and sliced cabbage, and sauté until fragrant and the cabbage is tender, 10 to 12 minutes. Add wine and sauté until it has evaporated. Add reserved sauce and simmer for 10 minutes. The mixture should be very thick. Season with salt and pepper to taste.
While the mushroom and cabbage mixture is simmering, pour 6 cups of water into a stock pot, and bring to a boil. Add whole cabbage leaves, and blanch for 2 minutes. Drain under cold water, and pat dry on towels.
Grease a 9-by-9-inch baking dish or a lasagna pan of your choice (or 8-by-12-inch) with remaining 1 tablespoon of butter.
To assemble the lasagna, line the bottom of the dish with half the cabbage leaves, and top with half the potatoes, half the creamed mushrooms. Repeat the layering of cabbage, potatoes and mushrooms, and top with grated cheese. Cover snugly with foil, and bake for 30 minutes. Uncover, and bake until the top is golden brown and potatoes are tender, about 20 minutes but up to 10 minutes longer if needed. Allow to cool for 10 minutes, and serve.
Do ahead: Prepared the sauce and all of the vegetables and stash them in the fridge separately and bake the next day, which works totally fine. OR make the dish, chill it, and bake it when needed, and leftovers reheat well too. Finally, you could freeze the whole dish for a later date.
Time 2 Hrs
There are three key things to know going into this dish:
Seasoning is really key here. It’s winter vegetables, butter, milk, and cheese; it will not naturally boom with flavor. Make sure every element is gets the necessary salt and pepper and it will add up to something wonderful.
Gets a little watery as it baked, because cabbage is watery. You could baste a little out, if you wish, or just let it go. As it cools, most will settle back around the vegetables and it shouldn’t seem too wet.
This recipe because has a bunch of steps, and a lot of vegetables to chop (the dish is all vegetables, after all), but it’s too delicious not to share.
ingredients
9 tablespoons (130 grams) unsalted butter, divided
3 tablespoons (25 grams) plus 1 teaspoon (3 grams) all-purpose flour
2 2/3 cups (630 ml) whole or low-fat milk
1/4 teaspoon freshly ground nutmeg
Salt and ground black pepper
1 medium onion, chopped
1 garlic clove, minced
1 pound (455 grams) assorted (shiitake, oyster, porcini, chanterelles, etc.) or just cremini mushrooms, thinly sliced
1 tablespoon finely chopped fresh sage
2 pounds (905 grams) Napa cabbage, 12 large leaves removed from the head, and reserved, the remainder sliced thin
1/2 cup (120 ml) dry white wine
1 1/2 pound (680 grams, about 4) Yukon gold potatoes, sliced 1/8-inch thick
1 cup (135 grams) grated Parmesan cheese, or Västerbotten (the chef’s preference).
Directions
Heat oven to 350 degrees.
In a large sauté pan over medium heat, melt 6 tablespoons of the butter. Add flour, stir for 3 minutes (do not allow to brown), then gradually whisk in milk, stirring until thickened, 5 to 8 minutes. Stir in nutmeg and season with salt and pepper to taste. Scrape sauce into a bowl, and reserve.
Wipe out sauté pan (rinse if needed) and melt 2 tablespoons of the remaining butter over medium heat. Add onion and garlic, and sauté until onions are translucent. Add mushrooms, sage and sliced cabbage, and sauté until fragrant and the cabbage is tender, 10 to 12 minutes. Add wine and sauté until it has evaporated. Add reserved sauce and simmer for 10 minutes. The mixture should be very thick. Season with salt and pepper to taste.
While the mushroom and cabbage mixture is simmering, pour 6 cups of water into a stock pot, and bring to a boil. Add whole cabbage leaves, and blanch for 2 minutes. Drain under cold water, and pat dry on towels.
Grease a 9-by-9-inch baking dish or a lasagna pan of your choice (or 8-by-12-inch) with remaining 1 tablespoon of butter.
To assemble the lasagna, line the bottom of the dish with half the cabbage leaves, and top with half the potatoes, half the creamed mushrooms. Repeat the layering of cabbage, potatoes and mushrooms, and top with grated cheese. Cover snugly with foil, and bake for 30 minutes. Uncover, and bake until the top is golden brown and potatoes are tender, about 20 minutes but up to 10 minutes longer if needed. Allow to cool for 10 minutes, and serve.
Do ahead: Prepared the sauce and all of the vegetables and stash them in the fridge separately and bake the next day, which works totally fine. OR make the dish, chill it, and bake it when needed, and leftovers reheat well too. Finally, you could freeze the whole dish for a later date.
