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1
Preheat the oven to 300 degrees.
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2
Remove the stems from the cabbage and plunge them into boiling water for 45 seconds.
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3
Drain and cool completely under cold water.
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4
Pat the leaves dry and set aside.
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5
Use a sharp knife to cut the tomatoes into 1/4-inch slices.
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6
Lightly oil a baking sheet; put the tomatoes on the sheet and put in the oven for 35 minutes.
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7
Remove and set aside.
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8
Increase oven to 350 degrees.
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9
Use the remaining oil to grease an 8-by-12-inch baking pan; line the pan with foil.
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10
Line the bottom of the pan with the cabbage leaves.
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11
Sprinkle a layer of crumbled goat cheese on top of the cabbage.
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12
Put a layer of tomatoes on the cheese, and repeat with layers of goat cheese and tomatoes until all ingredients are used.
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13
Top with additional cabbage leaves.
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14
Cover with foil and bake 40 minutes.
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15
Remove pan from oven.
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16
Put a pan of equal size on top of this pan, bottom side down, weigh it down with several bricks or heavy cans of food and refrigerate for several hours.
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17
Remove weights and foil and cut the pie into 3-inch diamonds.
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18
To serve, put 1 diamond in the bottom of each of 4 oven-proof serving dishes and warm in oven.
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19
Ladle in 1/2 cup of basil broth and serve immediately.
