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Still Life of Cabbages, Carrot and Turnips
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1 large or 2 small heads cabbage,
cut into quarters and cored
1/4 cup (1/2 stick) unsalted butter
1 tablespoon vegetable oil
4 celery stalks, chopped
2 onions, finely chopped
1 green pepper, chopped
1/2 cup chopped green onion
1/2 pound cheddar cheese, grated
3 slices bread, toasted
Milk
1 cup whipping cream
3/4 cup bread crumbs
4 small garlic cloves, minced
2 tablespoons fresh minced parsley
Salt and freshly ground pepper
Parboil cabbage until tender. Drain well and slice into small
pieces.
Melt butter in large saucepan or skillet over medium heat. Add oil,
celery, onion,
green pepper and green onion and sauté until limp.
Add cabbage and mix well. Cover and
cook over very low heat about
10 minutes, stirring once
or twice. Stir in all but about
1/4
cup cheese
and mix well. Let cook a few minutes.
Preheat oven to 350 degrees F. Soak toast in
milk until soft. Squeeze
out milk and add bread to cabbage mixture. Blend in cream, half
of
bread crumbs, garlic and parsley. Remove from heat and mix well.
Season with
salt and
pepper. Turn into shallow 3-quart casserole.
Combine remaining breadcrumbs and cheese and
sprinkle over top.
Bake uncovered about 30 minutes.
Serves 8 to 10.
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