A Gratin of White Cabbage, Cheese, and Mustard

• milk 2 cups (500ml)
• cloves 2
• a couple of bay leaves
• butter 2 tablespoons (30g)
• all-purpose flour 1/4 cup (30g)
• a little nutmeg
• heavy cream scant 1/2 cup (100ml)
• Cornish Yarg cheese 1 cup (100g), grated
• a medium-sized white cabbage
• breadcrumbs a large handful, maybe two

1. Bring the milk, cloves, and bay almost to a boil, then turn off the heat.
2. Preheat the oven to 350F (180C).
3. Melt the butter in a saucepan and stir in the flour.
4. Let it cook for a minute or two over medium heat, until it smells nutty.
5. Pour in the milk and stir until it has thickened and any lumps have dissolved.
6. If it remains stubbornly lumpy, then you had better get out the whisk.
7. Season with salt, pepper (white would be a nice touch), and a grating of nutmeg.
8. Stir in the heavy cream and the grated cheese.
9. Bring a generous pan of salted water to a boil.
10. Cut the cabbage in half and then into thick slices, like wedges of cake.
11. Dunk the cabbage into the boiling water for a minute or two and then drain.
12. Lay the cabbage pieces in a shallow ovenproof dish.
13. Pour over the sauce, then scatter over the breadcrumbs.
14. Bake for roughly forty-five minutes, until the crust is patchily golden, the edges bubbling enticingly.

milk, couple, butter, flour, nutmeg, heavy cream, cornish, white cabbage, breadcrumbs

Taken from www.epicurious.com/recipes/food/views/a-gratin-of-white-cabbage-cheese-and-mustard-381511 (may not work)