The veggie diaries
“ To make this dish vegan, make the mash with olive oil instead of butter”
THREE-CHEESE CABBAGE BAKE
Cook’s tip: “Use up any cheese you have in the fridge for this. And use Woolworths readymade cheese sauce if you don’t have time to make it from scratch.”
Serves 4 EASY
GREAT VALUE
Preparation: 20 minutes Cooking: 50 minutes
baby cabbages 2, quartered
olive oil 2 T
sea salt and freshly ground black pepper, to taste
shallots 2, thinly sliced
butter 1 T
garlic 3 cloves, finely chopped
thyme 3 sprigs
cream 1½ cups
Gruyère 50 g, finely grated
Woolworths Botham’s Cremezola 100 g, broken into pieces
Parmesan 50 g, finely grated
Preheat the Meanwhile, sauté the shallots in a saucepan over a medium heat with the butter and remaining olive oil until golden. Add the garlic and thyme and cook for 1 minute. Add the cream and simmer for 10 minutes. Season to taste. Remove the cabbage from the oven and pour over the cream mixture. Top with the cheeses and return to the oven for 20 minutes, or until bubbling.
