Recipe - Creamy Baked Cabbage

1 One fourth kg Cabbage, savoy
600 ml Milk & water mixed
150 ml Cream, double
Salt & black pepper
Nutmeg, grated
100 g Teifi (Gouda type) or
100 g Gruyere

1) Preheat the oven to gas mark 7, 425F, 220C

2) Peel away the outer leaves from the cabbage, cout it in half and remove
the inner core, then chop the remainder coarsely. Put it in a asaucepan or
microwave dish, cover with the mixture of milk and water, and cook until
the cabbage is cooked but still crisp.

3) Drain well and arrange in a heatproof casserole dish. Pour over the
cream, season well with saly, pepper and nutmeg and stir to mix.

4) Sprinkle over the cheese, and bake in a hot oven for 10 minutes until
the top is a rich golden brown.

From: Tastes of wales by Gilli Davies.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini