About a dozen fresh sage leaves
1/2 cup fresh rosemary leaves, removed from stem
8 plump, peeled garlic cloves
2/3 c extra virgin olive oil
1 1/2 T Kosher salt
2 pounds red potatoes, sliced 1/2 inch thick
4 pounds boneless, flat iron steak, or beef shoulder roast (preferably a top blade, or top chuck shoulder roast)
1 stick soft butter
1 head Savoy cabbage, about 2 1/2 pounds, cored and sliced in 1/2 inch shreds
2 c white wine
1 pound shredded Fontina cheese
Arrange a rack in the middle of oven and heat to 425º. Using a food processor make a fine textured pestata using the sage, rosemary, garlic, olive oil, and salt.
Put the potato slices in a bowl with one t salt, 2 T olive oil, and a T of the pestata. Toss to coat the potatoes.
With a sharp knife, slice the beef across the grain into 1/4" slices - if using a roast, slice it crosswise. OR be super smart and have the meat department do this for you. :) As you did with the potatoes, toss the slices of beef with a t of salt, 2 T olive oil, and 2 T pestata.
Brush a large roasting pan, or large Le Creuset© with the remaining olive oil and 2 T of the butter. Arrange 1/2 the potato slices in a single layer on the bottom of the pan, spread 1/2 cabbage over the potatoes and season with 1 t salt. Distribute all the beef slices in a single layer over the cabbage. (the pan should be about 1/2 full now; press down on the beef if it looks like there is not enough room for another layer)
Dot the beef slices with small mounds of butter, using another 3 T in all. Lay the remaining potato slices over the beef and then top with the remaining cabbage and season with the remaining t of salt. Mix the remaining pestata with the wine and pour over cabbage. Finally, dot the top with the remaining butter.
Tent the baking dish, arching it above the food and pressing it against the sides of the pan or cover the Le Creuset©. Set the dish in the oven and bake for 2 1/2 hours, until the meat and vegetables are all very tender and almost all the liquid is absorbed.
Remove the foil or remove the cover, and sprinkle the fontina cheese all over the top. Bake another 15-20 minutes til the Fontina has melted, bubbled, and browned into a crusty topping.
Let the casserole rest 10 minutes before serving.