This dish is a warm embrace on a plate, featuring tender cabbage enveloped in a rich, creamy sauce that beckons you to indulge. The smooth texture paired with the smoky notes of Gruyère cheese creates a heavenly symphony of flavors that dance on your palate, making each bite a comforting delight that feels like home.

Ingredients

• 1 Head of Cabbage, sliced into wedges about 2″ wide
• 2 Yellow Onions
• 200 mL or 1/2 pint Heavy Cream
• 200 mL or 1/2 pint savory stock, Vegetable, Beef, Onion, or Mushroom
• 200g or small block of Gruyere shredded or Blue Cheese crumbles
• 4-5 springs of fresh Thyme
• Olive Oil
• 8 oz. Baby Portabella Mushrooms

Cooking Directions

1. Preheat oven to 400°F or 200°C.
2. Thinly slice onions and cook in olive oil to caramelize.
3. Cut mushrooms and cook in olive oil until tender.
4. Cut the cabbage into wedges, coat with olive oil and season with salt. Cook in a pan on medium / medium high heat to begin to brown/caramelize.
5. In a bowl combine broth, and heavy cream.
6. Shred cheese and set aside.
7. Once cabbage is browned put into a oven save baking dish, cast iron skillet or Dutch oven. Cover with liquids, then sprinkle all of the cheese over the cabbage. Place caramelized onions, and mushrooms on top. Place into oven and bake for 20-30 min or until everything is a deep golden brown.
8. Remove from oven and allow to cool for 5 min before serving.

**Modifications**

*Use any cheese type that you wish, preferably a sharp cheese like gruyere or blue cheese or gorgonzola.

**Feel free to sprinkle with crispy bacon to add an extra crispy texture to the dish.

***Mushrooms are optional, or can also be swapped out with a different type of mushroom for different savory flavors.