INGREDIENTS

INSTRUCTIONS

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Keeping cabbage whole, cut out and discard core and any discolored
outer leaves. Beginning at top of head and working with 1 leaf at a
time, remove 6 outer leaves, rolling each one back on itself until it
can be loosened intact from head and reserve. Cut remaining cabbage
head into 8 wedges and cut each wedge crosswise into 3 pieces.
Separate layers of cabbage pieces. Peel parsnips and diagonally cut
into 1/8-inch-thick slices.
Bring a large kettle of salted water to boil and cook reserved cabbage
leaves until just tender, 3 to 5 minutes. With a slotted spoon
transfer cabbage leaves to a kitchen towel to drain. Add cabbage
pieces to boiling water and cook until crisp-tender, about 3 minutes.
With slotted spoon transfer pieces to colander to drain and transfer
to a bowl. Add potatoes to boiling water and cook just tender, about
4 minutes. With slotted spoon transfer potatoes to colander to drain
and transfer to another bowl. Add parsnips to boiling water and cook
until just tender, about 3 minutes. Drain parsnips in colander.
In a 12-inch heavy skillet cook onion in 3 tablespoons butter over
moderately low heat, stirring, until softened. Add cabbage pieces,
salt, nutmeg, and pepper to taste and cook mixture over moderate
heat, stirring occasionally, until cabbage is tender, about 10
minutes. If any liquid remains in skillet, cook mixture over high
heat until liquid is evaporated, about 1 minute.
If using Robiola, cut into pieces. Stir Robiola or Mascarpone into
cabbage mixture and cook over moderate heat, stirring until cheese is
melted.
Preheat oven to 375 degrees.
Butter a 2-quart ovenproof round serving dish (about 8 1/2 to 9 inches
across and 2 1/2 inches deep) and line with cabbage leaves, letting
leaves overhang 1 to 2 inches. Arrange half of potatoes in serving
dish and season with salt and pepper. Top potatoes in dish with half
of cabbage mixture and arrange half of parsnips over cabbage. Repeat
layering with remaining potatoes, cabbage mixture, and parsnips,
arranging last layer of parsnips decoratively around edge of
casserole and leaving cabbage exposed in center. Dot parsnips with
remaining 1/2 tablespoon butter. Fold cabbage leaves over parsnips
and cover tightly with a double layer of foil. Casserole may be
prepared up to this point 1 day ahead and chilled. Bring casserole to
room temperature before proceeding. Bake casserole until heated
through and bubbling, about 1 hour.
Let casserole stand 10 minutes before serving.
Yield: 8 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW #CL9252
Converted by MM_Buster v2.0l.

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