1 1/4 kg Cabbage, savoy

    600 ml Milk & water mixed

    150 ml Cream, double

           Salt & black pepper
           Nutmeg, grated
    100 g  Teifi (Gouda type) or

    100 g  Gruyere

  1) Pre-heat the oven to gas mark 7, 425F, 220C

  2) 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.
  3) Drain well and arrange in a heatproof casserole dish. Pour over the

  cream, season well with  saly, pepper and nutmeg and stir to mix.
  4) Sprinkle over the cheese, and bake in a hot oven for 10 minutes until

  the top is a rich golden brown.
  From: Tastes of wales by Gilli Davies.