Cabbage Au Gratin

• 2 cups milk
• 1/2 teaspoon salt
• 6 cups cabbage, finelly shredded
• 3 tablespoons flour (I prefer fine grind whole wheat)
• 3 tablespoons butter
• 1 pinch white pepper (to taste)
• 1 pinch nutmet, freshly grated (to taste)
• 1/2 cup sharp cheddar cheese, shredded
• 1/2 cup bread crumbs (or 1 cup)
• 1/2 cup Parmesan cheese, shredded
• 1/2 onion, finelly chopped

1. Heat milk to simmering. Meanwhile, saute the 1/2 onion in some butter until translucent. Add cabbage and saute lightly, stirring.
2. Pour cabbage into simmering milk. Add salt and simmer 2 minutes.
3. Make a roux with the 3 tbsp. butter + 3 tbsp flour. Very slowly add some of the hot milk from the cabbage; still constantly to avoid lumping. Pour into the cabbage and cook, stirring, for 3 or 4 minutes. Add Cheddar and mix well. Add pepper, nutmeg and adjust spices.
4. Turn into a greased casserole. Mix breadcrumbs and Parmesan. Sprinkle over cabbage. Bake at 400 F until top is browned.

milk, salt, cabbage, flour, butter, white pepper, nutmet, cheddar cheese, bread crumbs, parmesan cheese, onion

Taken from food52.com/recipes/31287-cabbage-au-gratin (may not work)