VEGETABLES: If you like cabbage and eggplant, you will be delighted with this recipe that is a vegetarian meal in itself.

CABBAGE AND EGG PLANT IN CHEESE SAUCE:

 

 

 

1 x 2-lb cabbage, cored and shredded                        

1 ¼ cup chopped onions

2-3 tbsp. cooking oil                                                   

1 lb. egg plants, peeled and diced

sauce:

    ½ cup butter                                                

    ¼ cup all purpose flour

    1 lb. grated medium or sharp Cheddar cheese              

    ¼ cup Worcestershire sauce

    1 tsp. each salt, dry mustard & Tabasco sauce                                            

    white pepper to taste

    2 cups beer

1 cup fresh bread crumbs                                           

½ tsp. paprika

 

 

 

Cook cabbage in a pot of slightly-salted water over medium-high heat for 5 minutes. Drain and transfer to a large bowl.

 

In a heavy saucepan, heat 2 tbsp. oil over medium heat. Cook onion until soft. Add egg plant. Cook mixture until onion is golden and egg plant is soft, adding a little more oil to skillet if necessary. Add egg plant mixture to cabbage.

 

In the same saucepan over medium-low heat, make roux by melting butter and adding in flour. Cook roux for 3 minutes, stirring. Add cheese, ¼ cup at a time, stirring in well after each addition.  Remove pan from heat and whisk in beer, whisking continuously to prevent lumps. Return to heat and cook over medium heat until mixture is just boiling. Add in rest of sauce ingredients. Simmer sauce gently for 5 minutes. Stir in cabbage and egg plant mixture and heat through.

 

Preheat oven to 350 degrees F. Transfer egg plant-cabbage mixture to an ovenproof serving dish. Sprinkle with bread crumbs and paprika. Bake 15 minutes. Serve hot.