Method

• 1.
  For the braised cabbage, toss cabbage and salt in a bowl until combined. Stand for 1 hour or until slightly softened, then rinse under cold water. Drain well.
• 2.
  Heat the oil in a large saucepan over medium heat. Add onion, bay leaves and spices, and cook, stirring, for 5 minutes or until onion is soft but not coloured.
• 3.
  Add cabbage, wine, apple juice and honey. Stir to combine, then cover with baking paper.
• 4.
  Reduce heat to low and cook, stirring occasionally, for 30 minutes or until most of the liquid has evaporated. Add potato and stir to combine. Re-cover with baking paper and cook, stirring occasionally, for a further 30 minutes or until potato is soft.
• 5.
  Remove from heat, add butter and stir vigorously until cabbage is creamy and glossy and potato is incorporated. Place in a colander set over a bowl for 5 minutes to drain any excess liquid. Discard liquid.
• 6.
  Preheat oven to 190°C. Grease a 2.5L ovenproof dish with extra butter.
• 7.
  Layer one-quarter sweet potato slices across the base of the prepared dish. Top with one-third braised cabbage and 1/4 cup (60ml) cream.
• 8.
  Repeat layering two more times, finishing with a layer of sweet potato. Slowly pour over remaining cream and top with cheese and nutmeg.

• 9.
  Set aside for 10 minutes to soak, then bake for 1 hour or until tender when pierced with a skewer and top is golden and bubbling. Serve gratin warm.