Ingredients:

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x9 inch (or similar 2-quart) baking dish thoroughly with butter.
  2. Bring a large pot of salted water to a boil. Briefly plunge the sliced cabbage into the boiling water for 2–3 minutes until slightly tender. Drain very well and pat dry.
  3. Melt the 2 Tbsp butter for the sauce in a saucepan over medium heat. Whisk in the flour continuously for 1 minute to form a smooth roux.
  4. Gradually whisk in the milk and stock until smooth. Bring the mixture to a gentle simmer, whisking constantly, until it thickens enough to coat the back of a spoon (about 5–7 minutes).
  5. Remove the thickened sauce from the heat. Stir in the Dijon mustard, nutmeg, salt, pepper, and 1 cup of the grated Cheddar until fully melted and smooth. Taste and adjust seasoning.
  6. Assemble the bake: Layer half of the blanched cabbage into the prepared baking dish. Pour half of the cheese sauce over the top. Repeat with the remaining cabbage and sauce.
  7. In a small bowl, combine the Panko breadcrumbs, remaining grated Cheddar, and Parmesan (if using). Sprinkle evenly over the top layer of the bake.
  8. Bake for 35–40 minutes, or until the sauce is bubbling up around the sides and the topping is golden brown and crisp.
  9. Let the dish rest for 10 minutes before serving to allow the sauce to settle.