Winter Ways with Cabbage, Carrot and Cauliflower

Red Cabbage Casserole

Rub the casserole with garlic. Shred enough red cabbage for four people and put it in the casserole. Add one tart apple, peeled and coarsely chopped, two tablespoons spiced white or cider vinegar and two knobs of butter. Cover and cook in a moderate oven for about 3/4 hour.

Meanwhile, grill or fry three rashers of bacon until crisp. Just before serving, break the bacon into smallish pieces and stir into the cabbage. Instead of bacon, almonds or walnuts can be used.

Serves 4.

Baked Carrots

Grate 4 cups carrots and combine with 4 or 5 spring onions, sliced (using the green part too), 1 tablespoon sugar, 1/2 teaspoon salt, 1/2 teaspoon celery seed and turn into an ovenproof dish. Generously dot with butter, cover and bake in a moderate oven along with a roast or casserole.

Serves 4

Fried Cauliflower

Barely cook cauliflower in salted water. Drain thoroughly and cut into flowerets. Dip each piece into beaten egg then into breadcrumbs and fry in hot oil until they start to brown. Serve sprinkled with paprika and a little finely chopped parsley.

Cauliflower Bake

1 medium cauliflower
grated cheese
4 eggs
salt
1/2 c cream
cayenne pepper

Into a greased ovenware dish put a generous layer of grated cheese. Arrange a large piece of cooked cauliflower, stalk and all, on top. Break four eggs over the cauliflower, sprinkle with salt, pour over 1/2 cup cream, cover with a thick layer of grated cheese and sprinkle with cayenne pepper. Bake uncovered at 150 for 45 minutes or until eggs are set and cheese browned.

Serves 4.

Recipes from Digby Law's Vegetable Cookbook