Method
The last green cabbage in your box was three weeks ago, but we know that sometimes cabbage isn't the first item that many of you use. That's not a problem because it stores really well in the fridge. Because we know cabbage can be a bit of a challenge for some of you, we wanted to offer a few simple recipes and that's how we came up with this one. We know that some of you are looking for non-dairy and low fat recipes. This one doesn't qualify, but it also doesn't quite use up the whole cabbage - the rest can go in a spinach salad with oil and vinegar dressing…
- 1
Put the oven on broil. Put the coarsely shredded bread in a bowl, sprinkle olive oil and salt over the top and mix to distribute the oil. Spread the bread crumbs on a cookie sheet and put them in the oven, several inches below the broiler. Watch these very carefully - take them out when they are crisp and browned! You don't want to forget them and end up with burned bread crumbs.
- 2
When you take the bread crumbs out of the oven, reduce the heat to 325 degrees. Pour the milk and eggs over the cabbage. Pour the cabbage mixture into a baking pan. Sprinkle salt, pepper and the grated cheese over the top. Finally, sprinkle the bread crumbs over the cheese and bake for 45 minutes to 1 hour.
From the farm's kitchen
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