Vital Veg, organic farm, savoy cabbage

Baked savoy cabbage with cheesy sauce

Ingredients: 
Savoy cabbage(s) cut into wedges (about 600g)
150g emmental or gruyere cheese (grated)
300ml double cream
25g parmesan cheese
Freshly grated nutmeg
Salt and pepper to taste
Method: 

An easy, indulgent, way to cook cabbage.  If you want a little more sophistication make a mornay sauce in place of the cream and cheese.

Preheat the oven to 200 °C/ gas mark 6.  

Cut the cabbage into wedges, removing any tough outer leaves. 

Blanch in a pan of boiling water for 4 to 5 minutes.  Drain well.

Arrange the cabbage wedges in an oven-proof dish, cover with cream, cheese and top with breadcrumbs and parmesan. 

Bake for 20-25 minutes.