Socca (An Italian Beef, Cabbage & Potato Casserole)
yield: 8
total time: 200 minutes
Ingredients
- sage leaves About a dozen large
- 1/4 cup rosemary leaves fresh, stripped from the branch
- 8 garlic cloves plump, peeled
- 2/3 cup extra-virgin olive oil
- 1 1/2 tablespoons kosher salt
- 2 pounds red potatoes sliced 1/2 inch thick
- 4 pounds beef shoulder roast boneless, preferably “top blade” or “top chuck shoulder” roast
- 8 tablespoons butter soft
- 1 head savoy cabbage about 2 1/2 pounds, cored and sliced into 1/2-inch shreds
- 2 cups white wine
- 1 pound fontina cheese from Valle d’Aosta, or Italian Fontal
Nutrition
- Calories : 650 calories
- Carbohydrate : 29 grams
- Cholesterol : 95 milligrams
- Fat : 47 grams
- Fiber : 6 grams
- Protein : 19 grams
- SaturatedFat : 21 grams
- Sodium : 1920 milligrams
- Sugar : 5 grams
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