Instructions: Finely slice onions, cabbage and ham.

Heat butter in a large pan, add onion and cook gently 3 minutes to soften. Add cabbage, ham and white wine, cover and cook until cabbage wilts.

Transfer to a buttered casserole dish.

Heat Bechamel sauce with cream, season well and pour over cabbage. Sprinkle top with parmesan cheese.

Bake in the oven at 180C/350F for 20 minutes until casserole bubbles and the top is golden brown.

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