Aquavit's cabbage and mushroom "lasagna"
When you actually live in New York City, one of the greatest things about it becomes the food. We’re convinced that you could literally eat at a different spot for every meal for the rest of your life and still have options to spare. There’s a pizza joint at practically every corner and a variety of Mexican restaurants that might even rival Mexico’s (well, almost). When you’ve got entire neighborhoods dedicated to different cuisines, you know you’re not about to go hungry anytime soon.
Taking the reins of the Scandinavian sector of cuisines, there’s Aquavit, and we only wish more would follow their lead. To bring you some of that Scandinavian spirit, the folks at Aquavit were nice enough to share their classic cabbage and mushroom lasagna recipe, crafted by executive chef Marcus Jernmark. Here’s to hoping you’ll give it a go in the kitchen this weekend. If you need to whip up a cocktail first to get yourself psyched up for the challenge, we won’t judge you.
Aquavit's Cabbage and Mushroom “Lasagna”
by Executive Chef Marcus Jernmark
9 tbsp unsalted butter
3 tbsp plus 1 teaspoon unbleached all-purpose flour
2 2/3 cups whole milk
1/4 teaspoon freshly ground nutmeg
1 medium onion, chopped
1 garlic clove, minced
1 lb assorted mushrooms, chopped (Shitake, Porcini and Chanterelles are the Chef’s favorites)
1 tbsp fresh sage, chopped
1 large head Napa cabbage, leaves removed from head, and head chopped
1/2 cup dry white wine
4 Yukon Gold potatoes, very thinly sliced (use a Mandoline if possible)
1 cup Västerbotten cheese, grated (or substitute with Parmesan)
Make the béchamel: melt 6 tbsp butter in large saucepan over medium heat. Add flour and stir 3 minutes, making sure it doesn’t brown, and gradually whisk in the milk. Simmer until sauce thickens, stirring occasionally, about 5 minutes. Stir in nutmeg and season with salt and pepper to taste, and allow to cool.
In a skillet, melt the remaining butter and sautee the onion and garlic over medium heat until onions are translucent. Add the mushrooms, sage and chopped cabbage heart and let sweat for 2 -3 minutes until fragrant. Add and cook off the white wine, then add the béchamel. Simmer for 10 minutes, adjusting with water or milk if it gets too thick. Season with salt and pepper. Bring water in a stock pot to a boil and submerge the cabbage leaves, blanching them for 2 minutes in batches. Drain leaves and run cold water over them and pat dry.
Preheat oven to 350 degrees and butter a 9x9 glass baking dish. To assemble the lasagna, line the bottom of the dish with cabbage leaves, top with a layer of thinly sliced potatoes, the creamed mushrooms. Continue this order of layering, finishing with the creamed mushrooms and top with the grated cheese. Cover with foil and bake for 30 minutes, then 20 minutes more without the foil. Let cool for 15 minutes before serving.
