2 cups milk
2 bay leaves
2 TBL butter
1/4 cup flour
1/2 cup heavy cream
1 cup grated gruyere or mild cheddar cheese
1 medium sized cabbage
breadcrumbs, a large handful
Bring the milk, cloves and bay leaves almost to a boil, then turn off the heat. Preheat oven to 350 degrees.
Melt the butter in a saucepan, stir in the flour. Cook for a few minutes, pour in the milk and stir until thickened. Whisk recommended. Season with salt, pepper and a grating of fresh nutmeg.
Stir in the heavy cream and cheese.
Meanwhile, in a large pot, bring some salted water to a boil. Cut the cabbage in half, and then into thick wedge-like slices. Add it to the boiling water for a few minutes just to wilt. Drain.
Grease a shallow ovenproof dish, lay the cabbage pieces in it, and pour over the sauce.. Top with the breadcrumbs.
Bake about 45 minutes, until crust is golden and edges bubbly.