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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I have an organic box of vegetables delived to my door once a week, and a recipe came along with 3 small heads of cabbage. The recipe came from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert. I served it with Danish meatballs by Bergy(Danish Frikadeller Meat Patties) and a boiled potato. Ingredients:
2 cups cabbage, shredded |
1/2 cup carrot, shredded |
1/3 cup green onion, chopped |
1/2 cup milk |
1 egg |
3 tablespoons parmesan cheese, shredded |
1 tablespoon parsley, chopped |
Directions:
1. Saute until crisp tender in fry pan coated with cooking spray.
2. Transfer to greased 1-quart or 1 litre baking dish.
3. Combine milk, egg and cheese in a small bowl. Pour over vegetables.
4. Garnish with 1 tablespoons chopped fresh parsley and 1 tablespoons grated parmesan cheese.
5. Bake at 350 degrees F, for 30-35 minutes.
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