Double-baked cheese soufflés with marmalade-braised red cabbage | Sainsbury`s Magazine

Ingredients

• 350ml semi-skimmed milk
• 150ml whipping cream
• 1 bay leaf
• 75g unsalted butter
• 75g plain flour
• 250g mature cheddar, grated
• 6 large eggs, separated
• 1 red cabbage, shredded (about 800g)
• 1 tbsp dark brown soft sugar
• 4 tbsp balsamic vinegar
• 25g unsalted butter, cut into tiny cubes
• 5 tbsp fine-cut marmalade