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Creamy Baked Cabbage

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      Title: CREAMY BAKED CABBAGE
 Categories: Cheese/eggs, Ethnic
      Yield: 4 Servings
 
  1 1/4 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) Pre-heat 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.
 
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