Layered Casserole with Beef, Cabbage and Potato - Lidia

Ingredients

• About a dozen large fresh sage leaves
• ¼ cup fresh rosemary leaves, stripped from the branch
• 8 plump garlic cloves, peeled
• ⅔ cup extra-virgin olive oil
• 1½ tablespoons kosher salt
• 2 pounds red potatoes, sliced ½ inch thick
• A 4-pound boneless beef shoulder roast (preferably a “top blade” or “top chuck shoulder” roast)
• 1 stick (8 tablespoons) soft butter
• 1 head Savoy cabbage, about 2½ pounds, cored and sliced into ½-inch shreds
• 2 cups white wine
• 1 pound shredded fontina from Valle d’Aosta (or Italian Fontal)