1 head Savoy cabbage
2 tbsp butter (30 ml)
1 leek (white and light green parts only, thinly sliced)
2 cloves garlic, minced
1/2 cup (125 ml) vegetable stock
1/2 tsp (2.5 ml) salt
1/4 tsp (2 ml) each pepper and ground nutmeg
2 tbsp (30 ml) all purpose flour
1/5 cups (375 ml) 10% cream or milk
3/4 cup 180 ml fresh bread crumbs
1/2 cup (125 ml) shredded Gruyere cheese
2 tbsp (30 ml) butter, melted
1 tsp (5 ml) chopped fresh thyme, chives or parsley
Cut cabbage into quarters, discard core, then lengthwise, sliced thin. Set aside.
In a large pot or Dutch oven, melt butter over medium heat, cover and cook leek and garlic, stirring occasionally, until softened but not browned, about 10 minutes. Add cabbage, stock, salt, pepper and nutmeg; cook, covered and stirring occasionally, until wilted, about 15 minutes> Stir in flour; cook, stirring constantly, for 2 minutes. Stir in cream and bring to boil; reduce heat and simmer until thickened, about 5 minutes. Spread in greased 12-inch (2 litre) oval baking dish.
Topping: Combine bread crumbs, cheese, butter and thyme; sprinkle over cabbage mixture. (Make ahead: Let cool. Cover and refrigerate for up to 24 hours. Bring to room temperature to bake.) Bake at 400C° (200°C) oven until bubbling and topping is golden about 20 minutes.
Makes 6-8 servings.
Source: Canadian Living