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 Topping: 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…
