Ingredients:
About 4 tablespoons butter, divided
1 small head Savoy cabbage, cored and cut into 8 wedges
¾ teaspoon sea salt
½ teaspoon freshly ground pepper
1 clove green garlic, plus part of the tender green stem, chopped
1½ teaspoons fresh thyme leaves plus thyme sprigs
¼ teaspoon freshly grated nutmeg
1 tablespoon flour
1 cup heavy whipping cream
¾ cup shredded aged gouda cheese
½ cup fresh breadcrumbs

Directions:

  1. Butter a shallow 2-quart baking dish and preheat oven to 400 degrees.
  2. Melt 2 tablespoons butter in a sauté pan or large frying pan over medium-high heat and add the cabbage wedges cut side down. Sprinkle with ¾ teaspoon salt and ½ teaspoons pepper. Cook, turning once until lightly browned, 5-7 minutes.
  3. Add ¼ cup water to the pan. Partially cover and cook cabbage until just tender, 3-5 minutes more.
  4. Transfer cabbage and any stray leaves to prepared dish, arranging wedges so they lie flat (they should fit snuggly).
  5. Return pan to medium heat and melt remaining butter. Add garlic, chopped thyme, nutmeg, and flour. Stir until thoroughly combined, add cream, and cook, stirring, just until thickened and bubbling, about 2 minutes.
  6. Pour cream mixture over cabbage. Top with cheese add breadcrumbs. Bake until browned and bubbling, about 20 minutes. Garnish with thyme sprigs and season to taste with salt and pepper.

Makes 6-8 servings as a side dish