Cut the cabbage into quarters. Leaving the core intact, carefully cut the centre from each quarter to obtain 4 boat-shaped pieces. Set aside.
In a large saucepan over high heat, bring the broth to a boil. Add the cabbage quarters. Cover, reduce the heat and simmer until tender, about 30 minutes, depending on the size of the cabbage.
Meanwhile, melt the butter in a saucepan over medium heat. Add the flour and cook for one minute while stirring. Gradually whisk in the milk and bring to a boil, stirring constantly. Reduce the heat and simmer for 2 minutes. Add the nutmeg. Season with salt and pepper.
With the rack in the middle position, preheat the broiler.
Lay the cabbage quarters side by side, cut side facing up, on a baking dish. Pour the béchamel into the cabbage boats and sprinkle with the grated cheese. Broil until the cheese is lightly browned, about 10 minutes.
Serve as a side dish for meat.
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