Cabbage

Cabbage & Carrots Au Gratin

2 cups shredded cabbage
1/2 cup shredded carrots
1/3 cup chopped green onions
1/2 cup milk
1 egg
3 tablespoons shredded cheese (such as cheddar, gruyere, or Monterey Jack)
1 tablespoon chopped fresh parsley
1 tablespoon grated Parmesan cheese

Sauté vegetables in a skillet coated with cooking spray. Transfer to greased 1-quart baking dish.

Combine milk, egg and cheese in a small bowl. Pour over vegetables. Top with parsley and Parmesan cheese. Bake in a 350 degree F. oven for 30 to 35 minutes.

Serves 4.

From “Simply in Season,” Mary Beth Lind and Cathleen Hockman-Wert, Herald Press, 2005.

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