Cabbage and Celery Casserole
|Onion||1 Small, peeled and sliced|
|Celery head||1 Small, washed and sliced|
|White cabbage||1⁄2 Small, washed and shredded|
|Freshly ground black pepper||To Taste|
|White breadcrumbs||1 Ounce|
Melt the butter in a frying pan, add the onion and celery and cook gently for 5 minutes, stirring from time to time.
Add the cabbage and allow to simmer on a gentle heat for a further 5 minutes.
Melt the butter in a saucepan and add the flour to make a roux.
Add the milk gradually, stirring with a wooden spoon until a smooth sauce is formed.
Turn the vegetables into a 11 (2 pint) casserole and season well.
Pour the sauce over the vegetables and sprinkle with breadcrumbs dotted with butter.
Cover and cook in the oven for 20 minutes until the crumb topping is golden brown.