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Vegetable Moussaka

salad.queen's picture
Ingredients
  New potatoes 1 Pound (450 gram)
  Onions 2 Medium, chopped
  Oil 4 Tablespoon
  Cabbage 8 Ounce (225 gram)
  Chopped thyme 1⁄4 Teaspoon
  Water 1⁄2 Pint (300 milliliter)
  Mushrooms 4 Ounce, washed (100 gram)
  Tomatoes 8 Ounce, sliced (225 gram)
For sauce
  Butter/Margarine 1 1⁄2 Ounce (40 gram)
  Flour 1 1⁄2 Ounce (40 gram)
  Milk 1 1⁄2 Pint (300 milliliter)
  Grated parmesan cheese 1 Ounce (25 gram)
  Salt To Taste
  Pepper To Taste
Directions

1. Scrub potatoes and cook with their skins on until parboiled, about 10 minutes depending on size. Peel.
2. Cook the onions and oil in a large saucepan until soft but not browned.
3. Wash and shred the cabbage, add to the onion with the salt, pepper and thyme.
4. Add the water, bring to the boil and simmer gently for 10-15 minutes until the cabbage is cooked but still slightly crisp. Remove pan from the heat.
5. Slice the potatoes and add half to the pan, turn half of this mixture into a casserole.
6. Slice the mushrooms and arrange in the casserole.
7. Arrange the sliced tomatoes over the top.
8. Cover with the remaining sliced potatoes.
9. To make the sauce, melt the butter or margarine in a saucepan, add the flour, cook for 1 minute and gradually add the milk. Cook for 2 minutes. Season and pour over the potatoes.
10. Sprinkle over the cheese.
11. Cook in a moderate oven (180°C, 350°F, Gas Mark 4) for about 20 minutes.
12. Serve with a green salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes
Servings: 
4

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