Creamy Baked Cabbage
Yield
4 servingsPrep
15 minCook
20 minReady
40 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
cabbage
|
|
| 2 | cups |
milk
|
|
| ½ | cup |
cream
|
|
| 1 | x |
nutmeg
grated |
*
|
| ½ | cup |
gruyere cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
cabbage
|
|
| 473 | ml |
milk
|
|
| 118 | ml |
cream
|
|
| 1 | x |
nutmeg
grated |
*
|
| 118 | ml |
gruyere cheese
|
*
|
Directions
Pre-heat the oven.
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.
Drain well and arrange in a heatproof casserole dish.
Pour over the cream, season well with saly, pepper and nutmeg and stir to mix.
Sprinkle over the cheese, and bake in a hot oven for 10 minutes until the top is a rich golden brown.
