Recipe from Spruce Eats
1 to 2 TB Butter
2 oz Bacon or Pancetta or 4 oz bulk Country Sausage
1 head Green Cabbage
1/2 lb Potatoes
1/2 tsp Salt
1/2 cup heavy Cream, Half and Half or Broth
1 tsp Coarse Grain or Country Mustard
Freshly ground Black Pepper, to taste
1/2 cup freshly shredded melting Cheese (Gruyere, Swiss or Gouda)
Preheat oven to 375 F. Chop the bacon, pancetta or sausage, if using. Melt the butter in a large oven proof frying pan or stove-proof baking dish over medium heat. Add the pancetta, bacon or sausage, if using and cook, stirring occasionally, until the meat is cooked through and browned. Meanwhile, remove and discard the first layer or two of the cabbage leaves. Cut the cabbage in half lengthwise, remove and discard the core, and roughtly chop the leaves - you want the chop to be about bite-size, although if you want to shred it or cut it into ribbons, that works, too, creating a greater variety of texture within the final casserole. Add the cabbage to the pan and cook, stirring occasionally, until the leaves are wilted, about 5 minutes. Meanwhile, peel and chop the potatoes into small bite size pieces. Add them to the pan. In a small bowl, whisk together the cream or broth, mustard, and pepper. Add the mixture to the pan and stir to combine with the potatoes and cabbage. Cover and bake until the potatoes are just tender, anywhere from 15 to 30 minutes. Uncover, sprinkle with the cheese, and cook until bubbling and browned, 10 to 15 more minutes.