Ingredients

• 1 small cabbage
• salt
• 1 cup heavy whipping cream
• fresh ground black pepper
• freshly ground nutmeg
• 4 tablespoons butter
• crushed red pepper flakes, to taste (optional)
• veggie bacon bits, to taste (optional)

Instructions

1. Preheat oven to 400*F(200C).

2. Generously butter a 2-quart casserole or large baking dish.

3. Pull off the outer leaves of the cabbage. Halve it and cut out the core. With a sharp knife or the shredding disc of a food processor, shred the cabbage thinly.

4. Bring a large pot of salted water to a boil. When it comes to a rolling boil, put in the shredded cabbage. Stir a few times until the water returns to a boil. Allow to boil for three minutes. Remove immediately and drain well.

5. Turn into the buttered casserole dish. Pour the cream over. Grate over the nutmeg: grind over the pepper: add a pinch of red pepper flakes and bacon bits, if using. Dot with the butter.

6. Bake for 15 minutes, or a little longer (if the cabbage has not absorbed most of the cream by then).

7. Serve immediately. Enjoy!

8. Serves 6, or 3 or 4 cabbage fans.