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Melt 4 tbsp butter in a large pot. Add sliced garlic and cabbage.. cover then cook for about 20 minutes!! Check every 5 minutes, until the cabbage reduces by half.
Remove the lid, keep the heat at medium low then continue cooking for 15–20 minutes, stirring every 5 minutes and seasoning with salt and pepper. Add the remaining tablespoon of butter if the cabbage starts sticking. Cook until deeply caramelized. Mine took about 35–40 minutes total!
Deglaze the pot with white wine, scraping up all those delicious browned bits.
Sprinkle in the flour and toss with the cabbage. Cook for a few minutes before adding..
The bay leaf and broth. Simmer for about 15 minutes!!
Ladle into oven safe crocks & top with baguette & cheese!! Broil on low for 3–4 minutes, until bubbly and golden.