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1
Keeping cabbage whole, cut out and discard core and any discolored outer leaves.
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2
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.
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3
Cut remaining cabbage head into 8 wedges and cut each wedge crosswise into 3 pieces.
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4
Separate layers of cabbage pieces.
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5
Peel parsnips and diagonally cut into 1/8-inch-thick slices.
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6
Bring a large kettle of salted water to boil and cook reserved cabbage leaves until just tender, 3 to 5 minutes.
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7
With a slotted spoon, transfer cabbage leaves to a kitchen towel to drain.
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8
Add cabbage pieces to boiling water and cook until crisp-tender, about 3 minutes.
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9
With slotted spoon transfer pieces to colander to drain and transfer to a bowl.
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10
Add potatoes to boiling water and cook just tender, about 4 minutes.
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11
With slotted spoon transfer potatoes to colander to drain and transfer to another bowl.
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12
Add parsnips to boiling water and cook until just tender, about 3 minutes.
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13
Drain parsnips in colander.
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14
In a 12-inch heavy skillet cook onion in 3 tablespoons butter over moderately low heat, stirring, until softened.
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15
Add cabbage pieces, salt, nutmeg, and pepper to taste and cook mixture over moderate heat, stirring occasionally, until cabbage is tender, about 10 minutes.
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16
If any liquid remains in skillet, cook mixture over high heat until liquid is evaporated, about 1 minute.
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17
If using robiola, cut into pieces.
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18
Stir robiola or mascarpone into cabbage mixture and cook over moderate heat, stirring until cheese is melted.
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19
Preheat oven to 375 degrees F.
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20
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.
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21
Arrange half of potatoes in serving dish and season with salt and pepper.
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22
Top potatoes in dish with half of cabbage mixture and arrange half of parsnips over cabbage.
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23
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.
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24
Dot parsnips with remaining 1/2 tablespoon butter.
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25
Fold cabbage leaves over parsnips and cover tightly with a double layer of foil.
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26
Casserole may be prepared up to this point 1 day ahead and chilled.
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27
Bring casserole to room temperature before proceeding.
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28
Bake casserole until heated through and bubbling, about 1 hour.
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29
Let casserole stand 10 minutes before serving.
