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1
Preheat oven to 180C (350F).
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2
Place cabbage into a colander and rinse briefly under cold running water until it is slightly damp.
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3
Melt butter in a large saucepan over a moderately high heat, then add drained (but damp) cabbage.
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4
Stir well, and cover with a lid.
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5
Steam cabbage over a moderately high heat for approximately 5 minutes or until the cabbage is tender, but still a little crunchy.
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6
Meanwhile, in a small bowl, combine cream, salt, pepper, sugar, nutmeg and paprika and stir to combine.
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7
When the cabbage is cooked, remove the saucepan from the heat and reduce the heat on the stove top to medium.
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8
Place 1 teaspoon oil into a small frypan.
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9
Heat oil in the frypan for a minute or two, then add the almonds, tossing constantly until they turn a light golden brown.
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10
Add the toasted almonds and the cream mixture to the cabbage and stir well.
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11
Grease a small (3 cup capacity) casserole or pyrex dish with butter or margarine.
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12
Transfer the cabbage mixture to this dish and smooth the top with the back of a spoon.
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13
In a small bowl, combine breadcrumbs and cheese.
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14
Sprinkle breadcrumb mixture evenly over the top of the cabbage.
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15
(If you wish to make this dish several hours ahead of serving time, prepare it up to this stage, cover with plastic wrap, and keep in the refrigerator until needed).
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16
Bake on the centre shelf of a moderate 180C (350F) oven for 30 minutes or until golden brown- cooking time may be slightly longer if the dish has been refrigerated.
