During the winter when there is a poor variety of fresh vegetables and a lot of cabbage, this makes an interesting way of dealing with that estimable, if somewhat dull, vegetable.
Put the cabbage in a large pan, add the stock, bayleaf and garlic. Stick the cloves into the onion and add to the cabbage. Cook over a medium heat for 10 minutes. Drain the cabbage and discard the bayleaf and the onion. Put the cabbage into a greased casserole dish. Mix together salt, pepper, curry powder and half the butter, add cream and stir until smooth. Pour over the cabbage. Sprinkle on breadcrumbs, dot with remaining butter and bake at 180°C/350°F/Gas 4 for 20 minutes.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.