Ingredients

12 fresh sage leaves
8 garlic cloves, peeled
¼ cup fresh rosemary leaves, stripped from the branch
⅔ cup extra-virgin olive oil
1½ tablespoons kosher salt
2 pounds red potatoes, sliced 1/2 inch thick
4 pound boneless beef shoulder roast
8 tablespoons butter, softened
1 head Savoy cabbage, about 2 1/2 pounds, cored and sliced
2 cups white wine
1 pound Fontina cheese, shredded

Description

Make This Dish Once And You Will Make It Over And Over. Everything About It Is Good. It Requires Only One Big Pan, And That One Will Contain A Complete Supper Of Meat, Potatoes, And Vegetable For At Least Eight And Likely A Dozen People. Best Of All, Ever

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