10 large cabbage leaves
700 g (1 1/2b) potatoes, cooked and mashed
4 oz (100 g) runner beans, sliced
2 leeks, sliced
4 oz (100 g) cabbage, sliced
3 eggs, beaten
300ml (1/2 pint) fresh milk
3 oz (75 g) English Cheddar, grated
freshly ground pepper
2 tablespoons fresh sage, chopped
700 g (1 1/2b) potatoes, cooked and mashed
4 oz (100 g) runner beans, sliced
2 leeks, sliced
4 oz (100 g) cabbage, sliced
3 eggs, beaten
300ml (1/2 pint) fresh milk
3 oz (75 g) English Cheddar, grated
freshly ground pepper
2 tablespoons fresh sage, chopped
method
1. Remove thick stems from large cabbage leaves. Cook in boiling water until tender.
2. Butter a 25.5 cm (10 inch) shallow oven proof dish, line with potato then cabbage leaves leaving them hanging over the edge.
3. Cook remaining vegetables in boiling water until just tender.
4. Fill the cabbage lined dish.
5. Mix eggs and milk, add the cheese, pepper and sage. Pour over vegetables.
6. Fold cabbage leaves over the top.
7. Bake at 190°C(375"F) Mark 5 for 30 minutes
Serve hot.
2. Butter a 25.5 cm (10 inch) shallow oven proof dish, line with potato then cabbage leaves leaving them hanging over the edge.
3. Cook remaining vegetables in boiling water until just tender.
4. Fill the cabbage lined dish.
5. Mix eggs and milk, add the cheese, pepper and sage. Pour over vegetables.
6. Fold cabbage leaves over the top.
7. Bake at 190°C(375"F) Mark 5 for 30 minutes
Serve hot.
serving amount
serves 4
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