- 12 fresh sage leaves
- 8 garlic cloves, peeled
- ¼ cup fresh rosemary leaves, stripped from the branch
- ⅔ cup extra-virgin olive oil
- 1½ tablespoons kosher salt
- 2 pounds red potatoes, sliced ½ inch thick
- 4 pound boneless beef shoulder roast
- 2 tablespoons butter
- 1 head Savoy cabbage, about 2½ pounds, cored and sliced
- 2 cups white wine
- 1 pound Kenny’s Norwood cheese, shredded (substitute Fontina or any hard, grate-able cheese)
Arrange a rack in the middle of the oven, and heat to 425°. Use a food processor to mince sage, rosemary, garlic, ¼ cup of the olive oil, and ½ teaspoon of the salt into a fine-textured paste.
Put the potato slices in a large bowl; sprinkle on top 1 teaspoon salt, 2 tablespoons olive oil and 1 tablespoon of the herb paste. Toss well to coat the slices with the seasonings.
With a sharp knife, slice the beef across the grain into ¾-inch-thick slices; if using a top-blade roast, slice it crosswise (feel free to cut the beef in manageable chunks before cutting it in thinner pieces). As you did with the potatoes, put the meat slices in a bowl and toss them with 1 teaspoon salt, 2 tablespoons olive oil and 2 tablespoons of the herb paste.
Brush the roasting pan with the remaining olive oil and butter. Arrange half of the potato slices in a single layer on the pan bottom, spread half the cabbage shreds evenly over the potatoes, and season with 1 teaspoon salt. Distribute all the beef slices, in a single layer, over the cabbage. (The pan should be about half full: press down on the beef if it looks like you need more room for the rest of the vegetables.)
Lay the remaining potato slices on top of the beef slices, spread the rest of the cabbage evenly over the slices, and season with the remaining teaspoon salt. Stir all of the remaining herb paste into the white wine, and pour the wine all over the cabbage shreds.
Tent the baking dish with a sheet of aluminum foil, arching it above the food and pressing it against the sides of the pan. Set the dish in the oven, and bake about 30 minutes. Reduce heat to 350° and cook 2 hours more. The meat and vegetables will be very tender and almost all of the liquid will be absorbed.
Remove the foil, and sprinkle the shredded cheese over the top. Return heat to 425°. Bake another 15 to 20 minutes, until the cheese has melted, bubbled and browned into a crusty topping.
Let the casserole rest for 10 minutes. Set the roasting pan on a trivet at the table, and serve family-style, spooned onto dinner plates.