Savoy cabbage bake

|Savoy cabbage bake|savoy cabbage|60g unsalted butter2 onions thinly sliced1 savoy cabbage sliced100g day-old sourdough rye or ciabatta bread50g hazelnuts roughly chopped2 tsp fresh thyme leaves100g taleggio cheese chopped150ml double cream100ml strong vegetable stock (made with a stock cube using ½ the amount of water suggested) warmed|1. Preheat the oven to 180°C gas mark 4. Melt 20g butter in a pan and fry the onion over a medium heat stirring often for 8-10 minutes until soft and beginning to brown. Meanwhile blanch the cabbage in a pan of boiling salted water for 4 minutes. Drain thoroughly pat dry with kitchen paper then spread out with the onion in a medium gratin dish.2. For the topping melt the remaining 40g butter. Whizz the bread in a small food processor to coarse crumbs. Combine with the chopped nuts melted butter and thyme. Season and stir in the taleggio. Add the cream to the warm stock; season and pour over the cabbage then scatter with the nutty crumbs. Bake for 30-35 minutes until golden and bubbling. |15.00 minutes||Waitrose