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1
Preheat the oven to 350u00b0F. In a large saucepan over medium heat, melt 6 tablespoons of the butter. Add the flour, stir for 3 minutes (do not allow to brown), then gradually whisk in the milk, stirring until thickened, 5 to 8 minutes. Stir in the nutmeg and season with salt and pepper to taste. Remove from the heat, allow to cool, and reserve.
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2
In a 14-inch saute pan over medium heat, melt 2 tablespoons of the remaining butter. Add the onion and garlic, and saute until the onion is translucent. Add the mushrooms, sage, and chopped cabbage, and saute until fragrant and the cabbage is tender, 10 to 12 minutes. Add the wine and saute until it has evaporated. Add the reserved sauce and simmer for 10 minutes. The mixture should be very thick but slightly fluid; if necessary, add a little milk or water. Season with salt and pepper to taste.
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3
While the mushroom and cabbage mixture is simmering, pour 6 cups of water into a stockpot and bring to a boil. Add the whole cabbage leaves and blanch for 2 minutes. Drain under cold water and pat dry.
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4
With the remaining 1 tablespoon butter, grease a 9 by 9-inch glass baking dish. To assemble the lasagna, line the bottom of the dish with half the cabbage leaves, and top with half the potatoes and half the creamed mushrooms. Repeat the layering of cabbage, potatoes, and mushrooms, and top with the grated cheese. Cover snugly with foil and bake for 30 minutes. Uncover and bake until the top is golden brown, about 20 minutes. Allow to cool for 10 minutes, then serve.
