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1
Make the brown butter first if you havent any already made.
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2
If the skins on the potatoes look fresh, scrub them and leave them on.
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3
Otherwise peel them and cut them into 1/2-inch chunks.
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4
Bring several quarts of water to a boil; add salt to taste and the potatoes.
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5
Lower the heat to a slow boil and cook until they are just tender, about 7 or 8 minutes.
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6
Remove them from the water and rinse them briefly to stop the cooking.
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7
Heat half the brown butter in a skillet and add the sage, leeks, garlic, red pepper flakes, and enough water just to cover the bottom of the pan.
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8
Stew the mixture over medium-low heat until the leeks have softened; then add the cabbage by handfuls or in whatever size batches the pan will accommodate.
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9
When the cabbage wilts down, add more until all is used; then salt it lightly.
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10
Cover the pan and cook until the cabbage is tender.
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11
Preheat the oven to 400F.
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12
Toss the cabbage mixture together with the potatoes, the remaining brown butter, and the Parmesan cheese.
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13
Season with salt and plenty of freshly ground pepper.
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14
Layer the cabbage in an earthenware dish with the cheese.
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15
Cover and bake until the cheese is melted and the vegetables are hot, about 20 minutes.
