THREE-CHEESE CABBAGE BAKE
Cook’s tip: “Use up any cheese you have in the fridge for this. And use Woolworths readymade cheese sauce if you don’t have time to make it from scratch.”
Serves 4 EASY GREAT VALUE
Preparation: 20 minutes
Cooking: 50 minutes
baby cabbages 2, quartered
olive oil 2 T
sea salt and freshly ground black pepper, to taste
shallots 2, thinly sliced
butter 1 T
garlic 3 cloves,
finely chopped thyme 3 sprigs
cream 1½ cups
Gruyère 50 g, finely grated Woolworths Botham’s Cremezola 100 g, broken into pieces
Parmesan 50 g, finely grated
1 Preheat the oven to 180°C. Place the cabbage in an ovenproof pan or baking tray. Drizzle with 1 T olive oil and season. Roast until tender and the edges are golden, about 20 minutes.
2 Meanwhile, sauté the shallots in a saucepan over medium heat with the butter and remaining olive oil until golden. Add the garlic and thyme and cook for 1 minute. Add the cream and simmer for 10 minutes. Season to taste.
3 Remove the cabbage from the oven and pour over the cream mixture. Top with the cheeses and return to the oven for 20 minutes, or until bubbling.
CARB-CONSCIOUS, MEAT-FREE, WHEAT AND GLUTEN-FREE
WINE: Woolworths Marras Chenin Blanc 2019
This story is from the May 2020 edition of Woolworths TASTE.
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This story is from the May 2020 edition of Woolworths TASTE.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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