| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Sainsbury1, Sainsbury’s | 2 | servings | |
INGREDIENTS
| 1 | sm | White cabbage |
| 1/2 | pt | Bechamel sauce; (300ml) |
| 2 | oz | Salted peanuts; chopped (50g) |
| 4 | oz | Cheddar cheese; grated (100g) |
| Nutmeg | ||
| Salt and pepper |
INSTRUCTIONS
1. Chop the cabbage fairly coarsely and boil it until it is cooked but still crunchy. 2. Thin out the bechamel with a little of the cooking water and make layers in a greased baking dish of cabbage, sauce, chopped nuts and grated cheese. 3. Season each layer with nutmeg, salt and pepper and finish with a layer of cheese. 4. Bake for 15 minutes at Gas Mark 7/425 °F/220 °C. Converted by MC_Buster. NOTES : The combination of peanuts with cheese is delicious, and this dish can either be a meal in its own right, or is very good with a lentil loaf or nut loaf. Converted by MM_Buster v2.0l.
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