Cabbage is a versatile veg: shred into stir-fries, curries, soups and stews. Robust and forthright, Savoy is a good candidate for a gratin. Briefly boil the shredded leaves. Sweat an onion, add garlic and chilli, then the cabbage and a very generous splosh of cream. Season, spoon into a gratin dish, sprinkle with breadcrumbs and Parmesan and bake for 20 mins until golden.