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1
Preheat oven to 450.
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2
Grease a 3-4 quart baking dish (or spray with non-stick spray).
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3
In a saucepan with a cover, add the shredded cabbage and add water until it reaches 1 to 2 inches.
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4
Add salt to taste.
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5
Cover the pot and on a medium-high heat steam the cabbage in the boiling water, stirring and checking the water every so often, until cabbage is crisp tender, about 10 minutes; add more water during cooking if necessary.
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6
Remove the cabbage from the water and drain.
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7
In a small saucepan on a low heat, melt the butter and whisk in the flour until smooth.
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8
Blend in the milk, whisking until the mixture is again smooth.
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9
Add the salt, pepper and 1/4 tsp.
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10
nutmeg and simmer on a low-medium heat, stirring constantly, until thickened.
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11
Add 4 tablespoons grated parmesan cheese and stir until melted.
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12
Remove from the heat and stir in lemon juice.
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13
Place half the cabbage in the prepared baking dish layer half the cabbage, then half the crumbs, then half the sauce.
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14
Repeat with the rest of the cabbage, crumbs and sauce.
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15
Sprinkle the top evenly with the remaining 2 tbs.
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16
grated cheese, and sprinkle lightly with additional nutmeg.
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17
Bake for 10 minutes, or until the top is browned and the cabbage mixture is heated through.
