VEGETABLES: This recipe will produce a satisfying meal for the vegetarians among us, as well as a nice oven-to-table side-dish to accompany roasted meat and poultry.

CABBAGE AND EGGPLANT IN CHEESE SAUCE:

 

 

 

2 lb. cabbage                                                              

1 ¼ cup chopped onion

1 lb. eggplant, peeled and diced                                  

salt and pepper

cooking oil

sauce:

    ¼ cup each butter & flour

    1 lb. sharp cheddar cheese, grated              

    2 cups beer

    ¼ cup Worcestershire sauce                        

    1 tsp. each salt & mustard powder                                      

    dash of Tabasco

    1 cup fresh breadcrumbs                            

    ½ tsp paprika

 

 

 

Cut up, discarding the core, and shred cabbage. Cook cabbage in boiling salted water for 5 minutes, or until tender. Drain well and transfer it to an oven-proof dish

 

In a skillet over high heat, heat 2 tbsp. oil until hot. Cook onion until soft, then add egg plant. Continue cooking until eggplant is soft, adding more oil to pan when necessary. Alternately, cook eggplant, with a tsp or so of water added, in a microwavable container in microwave at high setting for 4-5 minutes to soften; then add into onion & oil to cook until soft. Add mixture to cabbage in dish.

 

To make sauce:  In a saucepan melt butter over medium heat. Add flour and cook the “roux”, whisking with a wire whisk, over low heat for 3 minutes. Add grated cheese, ¼ cup at a time, stirring well to melt cheese and mix in. Remove from heat; pour in the beer gradually, whisking the liquid in constantly to avoid lumps.

 

Return saucepan to heat and bring sauce to a gentle simmer. Add Worcestershire sauce, salt, mustard powder and Tabasco and continue cooking for 5 minutes more. Taste and adjust seasoning if necessary.

 

Preheat oven to 350 degrees F. Pour sauce over the cabbage mixture, and sprinkle breadcrumbs and paprika on top. Bake for 15 minutes or until a golden-brown crust is formed.  Serve right away