I had to look it up on google because it sounded so good! This one sounds pretty interesting:
Name: Creamy Baked Cabbage

Category: Regional Cuisine

Ingredients and Directions

1 1/4 kg Cabbage, savoy

600 ml Milk & water mixed

150 ml Cream, double

Salt & black pepper

Nutmeg, grated

100 g Teifi (Gouda type) or

100 g Gruyere

1) Pre-heat the oven to gas mark 7, 425F, 220C

2) Peel away the outer leaves from the cabbage, cut it in half and remove the inner core, then chop the remainder coarsely. Put it in a saucepan or microwave dish, cover with the mixture of milk and water, and cook until the cabbage is cooked but still crisp. 3) Drain well and arrange in a heatproof casserole dish. Pour over the cream, season well with salt, pepper and nutmeg and stir to mix. 4) Sprinkle over the cheese, and bake in a hot oven for 10 minutes until
the top is a rich golden brown. From: Tastes of wales by Gilli Davies.

Here is a link that might be useful: site where I found the recipe

Aka Peggy,
I'd look for recipes for classic French gratins. Here's one from Jacques Pepin.

Gratin of Cabbage

This dish is usually served as a vegetable course, but it can also be served as a first course. It is good reheated, and left over, it can be used in a soup or stew. To enrich it, add little pieces of leftover meat, such as ham, sausage, or roast, as well as pieces of other vegetables. Use white cabbage or savoy cabbage, which is leafier.

1 2 1/2-pound head cabbage
2 cups water
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons butter
1/2 cup grated Swiss cheese
2/3 cup fresh bread crumbs

Cut the cabbage in half, remove the core, and cut the cabbage across into 1/2-inch slices.

Place the shredded cabbage in a pot, preferably stainless steel, and add the 2 cups of water. Bring to a boil, cover, and simmer for about 20 minutes. By then the cabbage should be wilted and soft, but still a bit firm, and most of the water should have evaporated. If any water is left, keep cooking with the lid off until no water is visible and the cabbage is just moist.

Pour into a gratin dish and sprinkle with the salt, pepper, butter, and Swiss cheese. Sprinkle with bread crumbs and place in a 400-degree oven for 25 minutes.

6 TO 8 SERVINGS

I would shred the cabbage and shred "some" onion...Maybe 1 small onion for a head of small cabbage.
Then I would put the cabbage and the onion in the microwave in a covered container to wilt it some ( you certainly could skip that step and sautee the cabbage and onion in a fry pan until it's well wilted and some of the moisture comes out.. but I think it will be a lot easier if you do it in the micro)...
Then put the wilted cabbage and onion into an oven proof dish dot with butter add salt and pepper and grated gruyere cheese...add the cheese as you are adding the cabbage so it's throughout the casserole and add a thick white sauce... 4 T butter and 4 T flour with 1 1/2 cups milk ( salt and pepper and a bit of nutmeg) and pour that over the cabbage and cheese in the dish...poke it so the bechamel goes between the cabbage....sprinkle with bread crumbs seasoned with parmesan cheese and bake at 400 for about 30 minutes until bubbley and browned.
Linda C

They all sound delicious! I like the idea of adding meats and other veggies to the mix. This could easily be a main dish.

I think I'll try Linda's recipe 1st. That sounds closest too what I had. I'll let you know how it turns out. I really think this one will be a keeper.

Thank you!

I often do something similar with the cabbage, potatoes and onion left from a corned beef dinner. But the cabbage has the flavor of the corned beef....and i use Swiss cheese...because I am more likely to have that around than gruyere.
Linda C