2 T. butter
1 1/2 head savoy cabbage roughly chopped
1 bunch green onion chopped
2 C. good chicken or vegetable stock
1/3 C. cream
2 T. cornstarch
8 oz. Gruyere Cheese shredded
Melt the butter in a large deep sided skillet and add the cabbage and green onion. Cook for 3 or 4 minutes until it begins to soften. Add stock and simmer till tender crisp. Stir the cornstarch into the cream till smooth and add to the broth and cabbage and stir while it thickens. Season with salt and pepper. Top with cheese and put under the broiler of the oven for 3 or 4 minutes until the cheese bubbles.
Serve and enjoy.