Scalloped Cabbage

30 g butter
1 medium head cabbage, cored and sliced thin
2 large onions, chopped
355 ml milk
4 eggs, lightly beaten
6 g salt
1 g ground black pepper
Bread crumbs, parmesan and extra butter as topping
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch casserole dish.
Melt 1 tablespoon of butter in a large pot over medium heat. Add cabbage and onion and cook for about 20 minutes, or until tender, stirring often.
Add milk and bring to a boil. Reduce heat to low and simmer for 5 minutes. Gently pour in eggs, stirring constantly. Stir in the salt and pepper; mix well. Pour into casserole dish and top with bread crumbs and parmesan cheese. Dot with butter.
Bake in preheated oven for 30 minutes, or until golden brown and heated through.
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