Baked Pasta with Cabbage and Potatoes

I was skeptical about this recipe.  Baked pasta... good.  With cabbage... a little weird.  And potatoes... with pasta?  The cabbage mixture has mustard in it... and there's cheese.  But I needed a recipe that would use up a decent amount of Napa cabbage, so I gave it a shot.  Well, it was really surprisingly good.  I actually plan to make it again, though it won't be for me (more on that at a later date).

There are a few layers in this recipe.  You repeat each layer twice, in the same order.  First, a whole grain pasta - I used a whole wheat fusilli.  Next, the potatoes, followed by grated Parmesan and cubes of fontina.  The final layer is a mixture of Napa cabbage and leeks, flavored with garlic and whole-grain mustard.  I added extra mustard until I found the cabbage mixture absolutely delicious on its own.  After being baked in the oven, the cheese melted and the mustard flavor developed a new dimension.  We gladly ate the leftovers for a few days.