Instructions

1. In a large grill pan, or on the grill, cook the cabbage wedges. Grill for about 2 to 3 minutes per side. You are looking for grill marks and a quick cook.
2. Remove the cabbage wedges to a cutting board and slice thinly into ribbons. Place the shredded cabbage in a bowl and set aside.
3. Preheat the oven to 375°F and prepare a 2-quart baking dish with butter or cooking spray.
4. Dust the dish with the Parmesan cheese and bread crumbs.
5. Set a large sauté pan over medium and add the 2 tablespoons of olive oil. Once the oil is hot, add the chopped leek and sauté until tender, about 3 to 5 minutes.
6. Add in the shredded cabbage and sauté until tender and most of the liquid has cooked off.
7. In a large mixing bowl, whisk together the eggs, heavy cream, ½ cup cheese, flour, salt, pepper, caraway seeds, cardamom and nutmeg.
8. Remove the cooked cabbage and leek mixture from the heat and add it to the mixing bowl. Mix to combine.
9. Pour the mixture into the prepared baking dish and cover the top with the ¼ cup cheese.
10. Place in the oven and bake for 40 to 50 minutes or until golden on top. Serve hot.