Crostini with Savoy Cabbage
Remove the outer leaves from the cabbage. Cut into quarter, remove the core, and julienne corsswise. Blanch in boiling salted water for 5 minutes. Transfer to an ice water bath, then drain well. Peel and finely chop the shallot. Sauté with the cabage in the butter for 4-5 minutes. Add the cream, and simmer until thickened. Season to taste with salt, pepper, nutmeg, and lemon juice.
Slice the baguette, and toast under the broiler until golden brown on both sides. Top with the cabbage mixture and serve.