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Vegetarian Casserole

SERVES: 6 • TOTAL TIME: 1 HOUR

Ingredients:

  • 2 cups vegetable stock

  • 1 kg cabbage, sliced into thin strips

  • 2 large carrots, grated

  • 2 tbsp butter

  • 2 cloves garlic, minced

  • 2 tbsp plain flour

  • ½ cup milk

  • 50 g cheddar cheese, grated, divided

  • 50 g parmesan cheese, grated, divided

  • 300 g corn kernels

  • ¼ tsp smoked paprika

  • Salt to taste

  • Freshly ground black pepper to taste

  • 1 tomato, thinly sliced

Directions:

  1. Preheat oven to 180˚C.

  2. Add vegetable stock to a large saucepan over medium heat. Add cabbage and carrots and cook until tender, then drain, reserving half a cup of the cooking liquid.

  3. Put cabbage and carrots in a 20cm x 30-cm casserole dish and set aside.

  4. Melt butter in a saucepan over medium heat. Add garlic and cook for 1 minute. Stir flour into butter and cook for a further 1 minute, then add reserved cooking liquid and milk and whisk until smooth. Add half of each type of cheese to the saucepan and cook until the cheese has melted and the mixture is smooth. Add corn kernels and paprika and stir to combine. Taste, and season.

  5. Pour sauce over the cabbage and carrots and stir to distribute throughout.

  6. Sprinkle remaining cheese over the top of the casserole and arrange tomato slices on top.

  7. Bake in the oven for 25-30 minutes or until golden brown and bubbly.

Download Recipe Here:

Vegetarian Casserole
.pdf
Download PDF • 4.23MB

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