cabbage gratin

1 head cabbage (somewhere between medium and large)
2 tbsp butter
2 tbsp flour
1 1/2 C. milk
8 oz cheddar, shredded (as sharp as you can find)
salt & pepper
1 egg, thoroughly beaten
[optional] 1 tsp. yellow mustard (dijon would be good too) and/or 1/8 tsp red pepper flakes

topping:
1 1/2 C soft bread crumbs
2 tbsp butter
1/4 C. grated parmesan


Dice the cabbage to about 1/2 inch pieces and place in a steamer till just tender-crisp

While that cooks, combine butter and flour and cook a slightly brown roux. Whisk in the milk gradually until smooth (you want thick but not cement. Use more or less milk to achieve a somewhat thick gravy consistency.)

Add the cheese and stir in until completely mixed.
If you want a little kick, add the mustard and/or pepper flakes. Pull from the heat and whisk in the egg completely.

Shake excess water off of cabbage, and mix thoroughly with the cheese sauce. Spray a baking dish (I use 8"x8") with non-stick spray and pat the cabbage/cheese mixture evenly into the pan.

Mix the bread crumbs, parmesan and butter for the topping and spread evenly over the top. I sprinkle a little parsley and paprika on top to make it beautiful.

Bake about 30-40 minutes at 350F until topping is slightly browned and let set for 5-10 minutes.