cabbage and mushroom “lasagna”

Name: cabbage and mushroom “lasagna”
Ingredients: 9 tablespoons unsalted butter, divided; 3 tablespoons plus 1 teaspoon all-purpose flour; 2 2/3 cups whole or lowfat milk; 1/4 teaspoon freshly ground nutmeg; Salt and ground black pepper; 1 medium onion, chopped; 1 garlic clove, minced; 1 pound assorted (shiitake, oyster, porcini, chanterelles, etc.) or just cremini mushrooms, thinly sliced; 1 tablespoon finely chopped fresh sage (I used less); 2 pounds Napa cabbage, 12 large leaves removed from the head, and reserved, the remainder sliced thin; 1/2 cup dry white wine; 1 1/2 pounds (about 4) yukon gold potatoes, sliced 1/8-inch thick; 1 cup grated Parmesan cheese, or Västerbotten (the chef’s preference).

"In July, because I make no sense at all, I decided to knock an item off my To Cook list that’s been there since 2010, a golden, bubbling, layered dish of mushrooms, cabbage, thinly sliced pot…..."

INGREDIENTS

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9 tablespoons unsalted butter, divided

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3 tablespoons plus 1 teaspoon all-purpose flour

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2 2/3 cups whole or lowfat milk

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1/4 teaspoon freshly ground nutmeg

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Salt and ground black pepper

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1 medium onion, chopped

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1 garlic clove, minced

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1 pound assorted (shiitake, oyster, porcini, chanterelles, etc.) or just cremini mushrooms, thinly sliced

•

1 tablespoon finely chopped fresh sage (I used less)

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2 pounds Napa cabbage, 12 large leaves removed from the head, and reserved, the remainder sliced thin

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1/2 cup dry white wine

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1 1/2 pounds (about 4) yukon gold potatoes, sliced 1/8-inch thick

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1 cup grated Parmesan cheese, or Västerbotten (the chef’s preference).

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