1 head green cabbage
1 tablespoon butter
1/2 cup thinly sliced white onion
2 cloves garlic
1 tablespoon fresh thyme leaves
salt and freshly ground black pepper
1/4 cup white wine
1/3 cup heavy cream

Bring a large pot of water to a boil and add a tablespoon salt. Remove any outer leaves of the cabbage that look tough. Cut in half and cut out the core. Slice cabbage into 1/4-1/2? slices. Drop into the boiling water and boil for 2-3 minutes or until it starts to soften. Immediately drain and immerse in cold water, continuously changing the water until the cabbage is back to room temperature. Set aside. (You can prepare it up to this step in advance.) Turn oven on to 375F. In a large oven proof skillet melt butter on medium low. Add onion and stir for 5 minutes. Meanwhile remove the germ from the garlic and crush. Add to onion along with fresh thyme and a generous amount of freshly ground pepper. Continue cooking for another 5 minutes stirring occasionally. Add cabbage and turn heat to medium. Stir to toss well with onion and cook until heated through and most of the excess liquid has been absorbed — about 5 minutes. Add white wine and simmer until reduced. Add cream, and a big pinch of salt, stir and put the pan in the oven. Bake for 30 minutes. Taste for seasoning and serve hot.