Dad, not cabbage again!

I was never a big fan of cabbage. But, through no fault of my own, we have had white cabbage, red cabbage, savoy cabbage, pointed cabbage,...well it has not been the easiest task finding ways of cooking these.

The savoy goes very nicely with a dash of cream (although what doesn't?). My favourite was potato thinly sliced (mandolin so useful), layered in oven dish with cheese (strong, cheddary) and savoy (pre-boiled and shredded roughly). Then stacks of cream and bake for an hour.