A Gratin of White Cabbage and Cheese

AKA Cabbage with Pirate Cheese (Cornish Yaaaaaarg!). Delicious though a bit heavy on the cheese - I might be tempted to cut down slightly and make up for the reduction in flavour with mustard - but then one doesn't look to Nigel Slater for low-fat cookery. Cutting the cabbage into wedges, rather than shredding it, turns out to be a good idea as it drains better after the initial parboil so there's no water seeping out to dilute the sauce. I've classed it as a side dish but would be inclined to have it more often as a main course, perhaps with a few parboiled new potatoes added in among the cabbage wedges.