Savoy Cabbage Gratin

We love the humble cabbage and a new spin I have found is to stir fry savoy cabbage and braise with a bit of chicken stock and a big finish is topping it with Gruyere and sticking it under the broiler to just melt the cheese.  Savoy cabbage has a more crinkled leaf and is usually a smaller head than the normal dutch cabbage we commonly find.  You will need:

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.