Gratin of Cabbage, Cheese and Cream


2 cups milk

2 cloves

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.



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