Name: Creamy Baked Cabbage
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

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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