• 3 pounds large Yukon Gold potatoes
• 1 large head Savoy cabbage
• 8 ounces pancetta, cut into 1/4-inch dice
• 2 medium yellow onions, peeled, sliced into thin wedges
• 3 medium cloves garlic, pressed
• Kosher salt
• Freshly ground black pepper
• 1 cup grated Gouda
• 1 cup dry red wine
• 1 quart chicken stock
• 2 tablespoons unsalted butter

1. Bring a large pot of water to a boil add salt so water is lightly salted.

2. Peel and dice the potatoes into 1-inch pieces. Add the potatoes to the boiling water. Return the water to a boil and then reduce to a simmer. Simmer for 10 minutes and drain. Reserve the potatoes at room temperature.

3. Bring a large pot of water to a boil add salt so water is heavily salted. Gently separate 16 large leaves (about the size of your hands with your fingers spread wide) from the cabbage head. If the leaves are small, double them up to equal one.

4. Prepare a sheet tray with a clean dishcloth for the cooked leaves. Add the leaves to the boiling water 4 at a time and blanch for 45 seconds. Remove with a pair of tongs and allow the excess water to drain back into the pot. Lay the leaves on the prepared pan and repeat with the remaining leaves. Cool the leaves to room temperature on the pan. When they are cooled trim the large center vein so that it is even with the leaf and the leaf is flat. Reserve at room temperature while you make the filling. The leaves can be blanched 1 day in advance and refrigerated.

5. Take the remaining cabbage heart and cut out the core. Slice it into thin pieces to make 4 cups. One cup more or less is fine.

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