This is usually served as a side, but it can also be served as a first course. It is great reheated, it gives time for the flavors to marry. Use white cabbage or savoy cabbage, whichever is leafier. This was found on Jacquespepin.net. and I tweaked it a bit.
Ingredients: [‘cabbage’, ‘water’, ‘salt’, ‘coarse black pepper’, ‘butter’, ‘swiss cheese’, ‘italian seasoned breadcrumbs’]
Quantity of Ingredients: [“1 head cabbage (about 2 or 2-1/2 lbs)”,”2 cups water”,”1 teaspoon salt”,”1/2 teaspoon freshly ground coarse black pepper”,”3 tablespoons butter”,”1/2 cup grated swiss cheese”,”2/3 cup Italian seasoned breadcrumbs”]
Number of Servings: 6
Steps: [‘Preheat oven to 400°F.’, ‘Cut the cabbage in half, remove the core, and cut the cabbage across into 1/2″ slices.’, ‘Place the shredded cabbage in a pot, and add 2 cups of water.’, ‘Bring to a boil, cover and simmer, for about 20 minutes.’, ‘By then the cabbage should be wilted and soft, but still a little firm, and most of the water should have evaporated.’, ‘If any water is left, keep cooking with the lid off until no water is visible and the cabbage is just moist.’, ‘Pour into a gratin dish and sprinkle with the salt, pepper, butter and Swiss cheese.’, ‘Sprinkle with bread crumbs and bake for 25 minutes.’]