Cabbage and Potatoes in Brown Butter

Ingredients

• 6 ounces fingerling potatoes
• 1/2 pound green cabbage cut into large squares or strips
• 4 tablespoons butter, browned
• 1/4 cup Taleggio or Fontina cheese, diced
• 2 tablespoons fresh grated Parmesan cheese
• 1 tablespoon fresh sage, chopped
• Salt and freshly milled pepper to taste

Preparation

1. Scrub fingerlings and slice diagonally into ¼-inch-thick pieces.
2. Place in a steamer and cook until tender, about 10-15 minutes, then remove to a large bowl and cover to keep warm.
3. Steam the chopped cabbage until tender, about 5-10 minutes.
4. While the cabbage is steaming, brown the butter: place butter in a thick skillet under medium heat.
5. Cut 4  tablespoons butter (half stick) into slices and add.
6. Cook the butter, whisking frequently until it foams and light-brown flecks appear. Remove from heat.
7. Add the cooked cabbage to the potatoes and toss with the brown butter. Add the cheeses, chopped sage, and salt and pepper to taste. Serve as a side dish or with pasta of your choice.

Note: regular melted butter may be substituted if desired.