1 Savoy cabbage, about 2 lb (1 kg)

3 cups (750 ml) chicken broth

3 tablespoons (45 ml) butter

3 tablespoons (45 ml) flour

1 1/2 cups (375 ml) milk

1 pinch nutmeg

Salt and pepper

1 1/2 cups (375 ml) grated Gouda cheese (about 150 g/5 oz)

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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