Escalloped Cabbage: a very tasty and creamy vegetarian meal

This can be had as a side dish to roast meats, or it can make a vegetarian main meal all on its own.

Cabbage wedges are smothered in a thick cheese sauce, green chillis, and smoked paprika and baked in the oven until golden-brown and bubbling. The cheese sauce comes from a jar, but trust me, it will taste wonderful!

Instructions

Preheat oven to 350F/160C fan/gas mark 4. Butter a large, deep-sided baking dish thoroughly.

Bring large pot of lightly salted water to a boil. Add the cabbage wedges, and parboil for 1 – 2 minutes. Drain very well, then arrange in the prepared baking dish.

In a nonstick skillet over medium heat, melt the butter.

Whisk in the flour and cook over low heat for a minute or two. Whisk in the milk and cook until the sauce is beginning to thicken.

Turn off the heat and stir in the cheese sauce.

Add salt and pepper, then stir in the grated cheese and pour over the cabbage.

Dot with the chilli slices, and sprinkle on some smoked paprika. Bake for 20 minutes, or until golden and bubbly.

Notes

I used savoy cabbage for this recipe, but you can use white cabbage if you prefer.