*  Exported from  MasterCook  *
 
                             NOODLES & CABBAGE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Casseroles
                 Main Dish                        Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Unsalted butter
                         - cut into small pieces
    8       lg           Fresh sage leaves -- -ÿÿ
    1       t            -Dried Sage
    1       lg           Garlic clove -- sliced
                         Salt
      1/2   lb           Potatoes -- peeled
                         -cut into 1/2-in cubes
    3       lg           Leeks -- white parts only,
                         - quartered and sliced
                         - 3/8-in thick
    2                    Garlic cloves -- minced
      1/2   ts           Red pepper flakes
    1 1/2   lb           Savoy cabbage -- quartered
                         - cut into 1/2-in slices
      1/2   c            Grated Parmesan cheese
                         - (fresh)
    1       lb           Fettuccine
      1/2   lb           Soft cheese -- such as
                         -Taleggio, Bel Paese
                         -or Fresh Mozzarella, sliced
 
   SLOWLY MELT BUTTER IN HEAVY PAN over low heat with 4
   fresh sage leaves or 1/2 teaspoon dried, and the
   sliced garlic. When garlic is golden brown, remove it,
   but continue to cook butter until light amber with a
   distinctly nutty aroma. Scoop foam off top as it rises
   so that you can see the color, then pour it through
   strainer lined with layer of cheesecloth. Meanwhile,
   bring 4 quarts water to boil. Add 1 tablespoon salt
   and potatoes. Cook 5 to 8 minutes or until potatoes
   are fairly tender, but just short of being done. Rinse
   them immediately with cool water and set them in
   colander to drain, but reserve cooking water for
   pasta. Chop or crumble remaining sage leaves. Heat
   half the brown butter in wide saute pan, add leeks,
   sage, half the minced garlic and red pepper flakes.
   Cook over medium-low heat until leeks are soft. Add
   cabbage, 1 teaspoon salt and a little water. It might
   be necessary to add cabbage in stages, letting some of
   it cook down before adding rest. Cover pan and simmer
   until cabbage is cooked. Add Parmesan cheese and
   season with plenty of freshly ground black pepper and
   salt, if needed, to make flavors bright and strong.
   Return reserved cooking water to boil, add pasta and
   partially cook it, leaving it a little chewier than
   you would want to eat. Drain in colander, return it to
   empty pan and toss with rest of butter, remaining
   minced garlic and potatoes. Season to taste with salt
   and pepper. Butter casserole and layer half the
   noodles, half the cabbage and most of sliced cheese.
   Shake casserole so that vegetables and cheese can slip
   in among noodles. Add rest of pasta and cheese and
   finish with layer of cabbage. At this point, dish can
   be refrigerated until ready to bake. Bake at 425F
   about 20 minutes or until hot throughout and cheese is
   melted. If casserole is cold when placed in oven, bake
   it covered 15 minutes, then remove cover and continue
   baking until heated through. Serve from baking dish.
   
   DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
  
 
 
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