Heat the olive oil in a saucepan. Peel and finely chop the onion. Add to the oil and cook gently.
Meanwhile, trim off and discard any tough or bruised outer leaves from the cabbage. Halve, remove the core, and finely shred the leaves.
Add the cabbage to the saucepan and stir, then cover and cook over moderate heat for 6–8 minutes, shaking the pan frequently. You do not need to add salt as the cheese will contribute enough.
While the cabbage is cooking, cut the Stilton into small cubes. Remove the pan from the heat, add the cream, Stilton and a generous grinding of black pepper, then return to the heat. Stir until the cheese has melted, but do not allow it to boil. The melted cheese will thicken the cream.
NUTRIENTS PER SERVING:
good source of vitamins A, B group, C, E and folate.