Cut out the centre stalk of the cabbage and separate the leaves. Blanch, then drain them well.
Grease an ovenproof gratin dish and fill it with layers of the cabbage leaves, grated cheese, cream, cubes of ham or pork, all seasoned with not too much salt, plenty of pepper and a little grated nutmeg. Finish with a layer of cream and sprinkle the breadcrumbs over the top. Dot with butter a