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.
Serving size: Complete recipe
Calories 1018 Calories from Fat 690
% Daily Value*
Total Fat 78 g120.5%
Saturated Fat 48.5 g242.6%
Trans Fat 0 g
Cholesterol 206.9 mg69%
Sodium 728 mg30.3%
Total Carbohydrates 69 g22.9%
Dietary Fiber 7.2 g28.8%
Sugars 23.5 g
Protein 17 g33.4%
Vitamin A 51.5% Vitamin C 92.7%
Calcium 42.8% Iron 20.2%
*Based on a 2000 Calorie diet