INGREDIENTS

INSTRUCTIONS

1. Cook the cabbage leaves in salted water until limp (approx 5-10 minutes)
2. Cook the green beans, cauliflower or broccolli,carrots, until just crisp
tender 3. Cook the spinach until thawed and heated thru. Set half of the
spinach aside for the sauce. 4. Preheat the oven to 350 degrees. Drain all
of the vegetables extremely well. 5. Saute the mushrooms in the olive oil
until they start to sweat then add the shrimp and continue cooking until
shrimp are done ( pink ). 6. Oil a deep oven proof dish or spray with Pam.
Line dish with the cabbage leaves. Ensure the bottom and sides of the dish
are covered. 7. Layer the vegetables in the dish as follows. A thin layer
of spinach, the carrots cut into thin strips, the green beans, the shrimp
and mushroom mixture, and finally the cauliflower or broccoli. 9. Add one
bottle of the nata La Lechera to the eggs and mix well. Salt and pepper to
taste. Pour this mixture over the vegetables. Top with another layer of
spinach. Fold over any of the cabbage leaves that extend above the top of
the vegetables and press down on the top to pack the vegetables together.
10. Place in the oven and bake until set thru (approximately 1 hour). 11.
When the flan is done remove from the oven and allow to sit for 10 minutes.
12. Meanwhile combine the second bottle of nata and the reserved spinach
(chopped fine) in a saucepan. Mix well and heat thru. Salt and pepper to
taste. 13. Unmold the flan onto a serving platter. Serve with spinach cream
sauce.
Notes: Nata La Lechera can be found in spanish supermarkets with the baking
goods. It is not stored refrigerated and resembles condensed milk without
the sugar. If unavaliable heavy cream could be substituted or for those
worried about calories or fat use regular or 2 percent milk. This dish is
pretty wholesome even with the cream. Egg substitute can be used for the
eggs to reduce cholesterol. Also the original recipe called for cauliflower
we used broccoli because it is what we had in the house. We also added a
layer of zucchini to the dish so use the vegetable combination that sounds
best to you.
Posted to MC-Recipe Digest V1 #865 by "Charles A. Weddle"
<weddlec@surfline.ne.jp> on Oct 26, 1997

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