Cabbage & Carrot Gratin
Instead of parsley, try using fresh CSA thyme leaves for the garnish.
In a skillet coated with cooking spray, sauté until crisp tender:
2 cups shredded cabbage
1/2 cup shredded carrots
1/3 cup chopped green onions
Transfer to greased 1-quart baking dish.
In a bowl, combine:
1/2 cup milk
1 egg
3 tablespoons shredded cheese
Pour over vegetables. Garnish with chopped fresh parsley and grated Parmesan cheese.
Serves 4.
From “Simply in Season,” Mary Beth Lind and Cathleen Hockman-Wert, Herald Press 2005.
Posted by Carole Koch
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