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1
SLOWLY MELT BUTTER IN HEAVY PAN over low heat with 4 fresh sage leaves or 1/2 teaspoon dried, and the sliced garlic.
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2
When garlic is golden brown, remove it, but continue to cook butter until light amber with a distinctly nutty aroma.
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3
Scoop foam off top as it rises so that you can see the color, then pour it through strainer lined with layer of cheesecloth.
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4
Meanwhile, bring 4 quarts water to boil.
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5
Add 1 tablespoon salt and potatoes.
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6
Cook 5 to 8 minutes or until potatoes are fairly tender, but just short of being done.
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7
Rinse them immediately with cool water and set them in colander to drain, but reserve cooking water for pasta.
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8
Chop or crumble remaining sage leaves.
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9
Heat half the brown butter in wide saute pan, add leeks, sage, half the minced garlic and red pepper flakes.
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10
Cook over medium-low heat until leeks are soft.
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11
Add cabbage, 1 teaspoon salt and a little water.
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12
It might be necessary to add cabbage in stages, letting some of it cook down before adding rest.
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13
Cover pan and simmer until cabbage is cooked.
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14
Add Parmesan cheese and season with plenty of freshly ground black pepper and salt, if needed, to make flavors bright and strong.
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15
Return reserved cooking water to boil, add pasta and partially cook it, leaving it a little chewier than you would want to eat.
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16
Drain in colander, return it to empty pan and toss with rest of butter, remaining minced garlic and potatoes.
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17
Season to taste with salt and pepper.
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18
Butter casserole and layer half the noodles, half the cabbage and most of sliced cheese.
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19
Shake casserole so that vegetables and cheese can slip in among noodles.
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20
Add rest of pasta and cheese and finish with layer of cabbage.
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21
At this point, dish can be refrigerated until ready to bake.
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22
Bake at 425 degrees F about 20 minutes or until hot throughout and cheese is melted.
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23
If casserole is cold when placed in oven, bake it covered 15 minutes, then remove cover and continue baking until heated through.
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24
Serve from baking dish.
