Ingredients
Coarse salt and freshly ground pepper
1 small head green cabbage (about 2 1/2 pounds), cored and shredded (10 cups)
3 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups warm whole milk
1/4 cup plus 1 tablespoon finely grated Pecorino Romano cheese (1/2 ounce)
1 tablespoon finely grated lemon zest (from 2 lemons)
Preparation
Preheat oven to 350 degrees. Bring 1 inch salted water to a boil in a Dutch oven or large pot. Add cabbage. Cover, and steam, stirring occasionally, until tender, about 5 minutes. Drain, and let cool slightly. Squeeze out excess water using a kitchen towel.
Melt butter in a medium saucepan over medium heat. Stir in flour, and cook until bubbling but not browning, 1 to 2 minutes. Slowly whisk in milk. Cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 2 minutes. Remove from heat; add 1/4 cup cheese and the lemon zest. Immediately fold cabbage into sauce. Season with salt and pepper.
Spoon mixture into a shallow (6-cup) casserole dish. Sprinkle with remaining tablespoon cheese. Bake until bubbling, 30 to 35 minutes. Let stand for 5 minutes before serving.
