We're growing our own food!
Home icon RSS icon
  • Seasonal local food recipe No.217 – Baked cabbage with nuts and cheese

    Posted on February 22nd, 2014 Janet 1 comment

    Known in our house as cabbage and peanut bake, this recipe is from an old Sainsbury’s cookbook, Vegetarian Meals by Rosamond Richardson.  It is a main course in its own right or could be served alongside another dish.   I first tried this recipe to see how the rather odd combination of ingredients worked and it has become a winter favourite.

    Serves 2primo cabbage-camel csa

    Preparation time: 20 minutes
    Cooking time: 15-20 minutes

    1 small white cabbage chopped fairly coarsely
    300ml white sauce made with 40g butter, 2tbs plain flour and 300ml milk
    50g salted peanuts, chopped
    100g cheddar cheese, grated
    nutmeg, finely grated
    salt and pepper

    Boil the cabbage until it is cooked but still crunchy.  Thin out the white sauce with a little of the cooking water and season to taste with salt and pepper.  Make layers in a greased baking dish of cabbage, sauce, grated nutmeg, peanuts and grated cheese (I usually have two layers of each ingredient), finishing with grated cheese. Bake at Gas mark 6/200°C for 15-20 minutes or until the top is a golden brown.  I serve it with baked potatoes.


    1 responses to “Seasonal local food recipe No.217 – Baked cabbage with nuts and cheese” RSS icon

    • A standard in my (one person) household, too. Thanks for reminding me where the original recipe came from. Tried it with a crumbly blue cheese (and parmesan to top) tonight and it did not disappoint!

    Leave a reply