Recipe

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• 1 head cabbage (about 2 or 2-1/2 lbs)
• 2 cups water
• 1 tsp salt
• 1/2 tsp freshly ground coarse black pepper
• 3 tbsp butter
• 1/2 cup grated swiss cheese
• 2/3 cup italian seasoned breadcrumbs

• 1 Preheat oven to 400°F.
• 2 Cut the cabbage in half, remove the core, and cut the cabbage across into 1/2 slices.
• 3 Place the shredded cabbage in a pot, and add 2 cups of water.
• 4 Bring to a boil, cover and simmer, for about 20 minutes.
• 5 By then the cabbage should be wilted and soft, but still a little firm, and most of the water should have evaporated.
• 6 If any water is left, keep cooking with the lid off until no water is visible and the cabbage is just moist.
• 7 Pour into a gratin dish and sprinkle with the salt, pepper, butter and Swiss cheese.
• 8 Sprinkle with bread crumbs and bake for 25 minutes.