Cabbage Pie
700g (1½lb) Potatoes, cooked and mashed
300ml (½ pint) Milk
110g (4oz) Runner Beans, sliced
110g (4oz) Leeks, sliced
110g (4oz) Cheddar Cheese, grated
1 Cabbage
3 Eggs, beaten
1 tbsp Fresh Sage, chopped
Freshly ground pepper
Take off 8-10 of the outer cabbage leaves.
Remove the thick stems and cook in boiling water until just tender.
Slice the leeks, runner beans and 110g (4oz) of sliced cabbage and cook until tender, drain well
Beat together the eggs and milk, add the cheese, pepper and sage.
Pre-heat oven to 190°C; 375°F: Gas 5
Grease a shallow ovenproof dish.
Line with potato, add cabbage leaves allowing them to hang over the edge.
Add the cooked vegetables.
Pour over the egg and milk mixture.
Fold cabbage leaves carefully over the top, making a seal.
Bake for 30 minutes.
Serve hot.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved