2 tbsp. butter
1 sm. green cabbage
1 lg. baking potato
3 green onions
5 c. chicken stock
Pinch of fresh nutmeg
Pinch of allspice
Salt and pepper
1 c. grated Munster cheese
Paprika

Shred cabbage, discard core. Peel and finely chop potato, and finely chop onion. Melt butter in a large pot, add the cabbage, potato and onion, toss to coat vegetables well. Cook and stir for 3-4 minutes. Add the stock and simmer, covered for about 30 minutes or until the cabbage is crisp-tender.

Do not overcook and allow the cabbage to become soggy. Season to taste with spices and stir in cheese just before serving. Dust with paprika. Serves 6.