Winter Cabbage Casserole

Remove the central ribs from the Savoy cabbage leaves, then parboil, drain and spread on paper towels to dry. Using a mandoline, slice the carrots and fennel very thinly; trim and wash the beet greens and drain well. Butter a baking dish, line with the cabbage leaves, letting them hang over the edge, then fill with the raw vegetables (beet greens, carrots, fennel), arranging them in layers sprinkled very generously with grated Parmigiano cheese mixed with the bread, processed in a blender, salt and pepper. Finally, fold the overhanging cabbage leaves over the top to close, sprinkle with more of the Parmigiano and bread mixture, drizzle with a little oil and bake at 350°F for about 45 minutes.