| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheese/eggs, Ethnic | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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