The inspiration for this dish is Stuffed Cabbage.
Here, vegetables are sauteed in the same pan, then covered with cabbage and cheese and baked for a final touch. Everything is cooked in the same pan.
Serve with boiled meats or roasts.
2 small potatoes
2 small onions
2 small zucchini
1 small head of cabbage, leaves only.
1T caraway seeds, dill seeds or fennel seeds, toasted and crushed.
1/2 teaspoon of hot pepper flakes
2T shredded fontina, mozzarella or Monterey jack cheese
2 T olive oil plus a few more drops
Dice potatoes, onions and zucchini and set aside.
Remove leaves from the cabbage and par-boil them for a few minutes in a big pan, the same one you'll use to cook the rest of the vegetables.
Drain the leaves and wipe the pan before adding olive oil and sauteing the potatoes, onions and zucchini over medium heat.
When the potatoes and other vegetables are cooked, sprinkle a few pepper flakes and caraway seeds over the whole thing before covering the pan with the par-boiled cabbage leaves. Add a few drops of olive oil over the cabbage, sprinkle the shredded fontina over it and bake in a hot oven, 350F, for half hour or until bubbly and golden on top.
Note: in this picture, red baby cabbages are decorating the top of the casserole.