Cut the cabbage into quarters. Leaving the core intact, carefully cut the centre from each quarter to obtain 4 boat-shaped pieces.
In a large saucepan, bring the broth to a boil. Add the cabbage quarters. Cover, reduce the heat and simmer until tender, about 30 minutes, depending on the size of the cabbage.
Meanwhile, melt the butter in a saucepan over medium heat. Add the flour and cook for one minute while stirring. Gradually whisk in the milk and bring to a boil, stirring constantly. Simmer for 2 minutes. Add the nutmeg and season with salt and pepper.
With the rack in the middle position, preheat the broiler.
Lay the cabbage quarters side by side, cut side facing up, on a baking dish. Pour the béchamel into the cabbage boats and sprinkle with the grated cheese. Broil for 3 to 4 minutes or until the cheese is golden brown.
Serve as a side dish for meat.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.