Vital Veg, organic farm, savoy cabbage

Baked savoy cabbage with cheesy sauce

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

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.