Instructions: In a large pot of boiling salted water, cook cabbage for 2 minutes. Peel off two outer leaves carefully and repeat the process until six large outer leaves in all are removed. Reserve the remaining cabbage for another use and cut the ribs from the six cabbage leaves.

Line a buttered 1-quart round baking dish with the cabbage leaves, leaving some overhang to cover the filling.

Layer the green beans, peas, carrots, leeks and spinach over the cabbage leaves. In a small bowl, whisk together the eggs, milk, salt and pepper to taste. Pour mixture over the vegetables and fold the overhanging cabbage over the filling. Cover the dish with foil, put in a baking pan, and add enough boiling water to the pan to come 1 inch up the side of the dish.

Bake the vegetable mixture in a preheated 350-degree oven for 1 hour. Remove the dish from the baking pan and let cake cool for 30 minutes. Remove the foil and run a knife around the edge of the cake. Invert the cake onto a serving plate.

To make the sauce: In a skillet, cook scallions in oil over moderately low heat, stirring occasionally, for 10 minutes. Add tomatoes, basil, salt and cayenne. Cook the mixture, stirring, for 3 minutes. Puree the mixture in a food processor or blender. Add the milk and blend sauce until smooth. Serve over vegetable cake.

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