Remove the leaves from the pointed cabbage (use the rest differently). Cut the pointed cabbage leaves into strips approx. 0.5 cm wide.
Then sweat or blanch the cabbage in butter or oil for 5 minutes. Season with pepper, salt and nutmeg.
Meanwhile, dice an onion and cut the mushrooms into small pieces. Take the pointed cabbage out of the pan and fry the onions until translucent. Then add the mushrooms and fry for 5 minutes. Then deglaze with the broth and cream, simmer for 5 minutes and add the cheese.
Season everything well again and add the pointed cabbage again.