Cabbage and Celery Casserole

This was a great way to use up some wilting vegetables in the bin. The casserole was quick to prepare and only needed fifteen minutes in the oven. I particularly like that it does not really taste of cabbage. The milk, cream and breadcrumbs do a good job of neutralising the more "cabbage-y" aspects of a casserole such as this.

You Will Need:

3 cups shredded cabbage

boiling water to cover cabbage

1 cup finely diced celery

3/4 cup soft bread crumbs

salt and pepper

1 cup milk

1/3 cup heavy cream

1 egg, slightly beaten

2 tablespoons butter

1/4 cup grated pecorino Romano cheese

Preheat oven to 450 degrees F.

Place cabbage in a large pot and cover with boiling water. Let sit 5 minutes, drain well. Mix in the celery.

In a greased casserole, make a layer of the vegetables and sprinkle with 1/3 of the bread crumbs. Salt and pepper each layer as you go. Make another layer of vegetables, crumbs and finally vegetables. Blend the milk, cream, and egg together and strain over the casserole. Top with remaining crumbs and dot with butter. Sprinkle with cheese and bake uncovered for fifteen minutes or until top is lightly browned.