This is a stove-top and oven dish. If you have a cast iron frying pan or other skillet that can go into a hot oven, use that. Otherwise you will have to transfer the cabbage mixture to an oven-proof casserole or other oven pan.

1 c thinly sliced onion
3 T butter or oil, or a combination
1 T fresh chopped dill or other herb, or 1 t dried
8 c or so thinly sliced Napa cabbage
1/2 c cream, half and half, or whole milk
salt and pepper, to taste
1/4 t (freshly) grated nutmeg or cardamom
1/2 c grated Parmesan cheese
1 c bread crumbs

1. In a large oven-proof skillet, melt butter and/or heat oil. Add the onion and dried herb, if using, and sauté for about 5 minutes, until softened. Stir in cabbage and fresh herb, if using. When the cabbage and onion are well mixed, cover, reduce heat, and cook for about 7 or 8 minutes, until cabbage has wilted. Preheat oven to 425°F.

2. Remove cover and add salt, pepper, nutmeg, and cream. Combine well and bring just to a simmer. Let simmer for a minute or two.

3. Combine Parmesan and bread crumbs. Sprinkle mixture over the cabbage and put into hot oven for about 10 minutes, until the top is brown and the cheese has melted.