|Cabbage||250 Gram, finely chopped|
|Carrots||250 Gram, grated|
|Onion||1 , thinly sliced|
|Capsicums||2 , thinly sliced|
|Tomato ketchup||4 Tablespoon|
|Worcestershire sauce||To Taste|
|Chili sauce||To Taste|
|For thick white sauce|
|Grated cheese||2 Tablespoon (Adjust Quantity As Needed)|
|Cooked spaghetti/Noodles||1 1⁄2 Cup (24 tbs)|
|Butter||1 Tablespoon (To Dot)|
|Milk||2 Cup (32 tbs)|
|Salt||1 1⁄2 Teaspoon|
Heat 1 tablespoon butter and fry onion.
After 2 minutes add cabbage & carrots.
Cover and cook for five minutes.
Let cook till vegetables are just cooked.
Add ketchup, chilli sauce & Worcestershire sauce.
Remove from heat.
Remove stem from spinach and wash the leaves thoroughly.
Put them in a pan.
Add 1 tablespoon butter and 1/2 teaspoon salt and put on fire.
Cover for first 5 minutes.
Uncover and let the water evaporate.
Spinach should be cooked.
Do not overcook the spinach or else it will turn black.
Add sugar, nutmeg and pepper.
When slightly cool, liquidise.
To make white sauce, combine 1/2 cup milk and flour and make a smooth paste.
Put rest of the milk on fire.
When it comes to boil, lower heat, add butter and flour paste; stir constantly; cook till white sauce is smooth.
Add 2 tablespoon white sauce and grated cheese to cabbage mixture as well as to spinach mixture.
Add 3 tablespoons white sauce and grated cheese to noodles or spaghetti.
Grease a casserole dish, spread carrot mixture, spread noodles, then spread spinach and lastly spread white sauce.
Between each layer, sprinkle grated cheese.
Dot with butter.
Bake at 210°C oven for 20 to 25 minutes.