Set a large pan of lightly salted water on to heat. Remove the outer leaves of the cabbage, and the stem, and cut into quarters. Put the quarters in the pan when water is boiling, and cook for 5 minutes.
Drain the cabbage thoroughly and chop coarsely. Put into a colander or sieve to let it drain a little more. Meanwhile make the bechamel sauce.
Whilst the sauce is still hot, add the cream, then remove from the heat and stir in the cheese. Mix the cabbage and sauce together in a large bowl, then transfer to a gratin dish (or a large shallow oven dish). Sprinkle the breadcrumbs on top, then dot small pieces of butter over the top.
Cook in a preheated oven at 190C/375F/GM5 for about 25 minutes, or until the top is golden brown. Enjoy!
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