100 g/4 oz/ 1/2 2cup butter or margarine 1 small onion, chopped 1 small head celery, sliced 1/2small white cabbage, shredded 25 g/1 oz/1/2cup wholemeal flour 300 ml/1/2pt/l1/2cups milk Salt and freshly ground black pepper 25 g/1 oz/ 1/2 2cup breadcrumbs 25 g/1 oz/ 1/2 2cup sunflower seeds or chopped peanuts
Melt half the butter or margarine in a pan and fry (saute) the onion for 3 minutes, stirring. Add the celery and cook for a further 2 minutes. Add the cabbage, cover and continue cooking gently for 5 minutes, stirring occasionally to prevent sticking. Drain, reserving any juice and turn into an ovenproof dish. To make the white sauce, melt 25 g/1 oz/ 2 tbsp of the remaining butter or margarine in a pan. Stir in the flour and cook for 1 minute. Gradually stir in the milk and reserved cabbage juice, bring to the boil and cook for 2 minutes, stirring, until thickened. Season to taste and pour the sauce over the vegetables. Sprinkle with breadcrumbs and sunflower seeds or peanuts. Dot with the remaining butter or margarine and cook in a preheated oven at 180°C/350°F/gas mark 4 for 20 minutes.
1 vegetable stock cube 150 ml/1/2pt/2A cup boiling water 30 ml/2 tbsp dried sliced onions 225 g/8 oz/1/2 young celery sticks, sliced
3 carrots, sliced
15 g/1/2oz/1 tbsp butter or margarine 30 ml/2 tbsp oil
2.5 ml/1/2tsp dried oregano 150 ml/1/2 pt/2 cup plain yoghurt (optional)
Grumble the stock cube into the water in a jug. Add the dried sliced onions. Fry (saute) the celery and carrots for 2 minutes in the butter or margarine and oil. Add the jug of onion stock. Add the oregano. Part-cover the pan, and cook gently for 8 minutes. The celery should be almost tender. Uncover, and cook for 3-4 minutes longer, until the vegetables are tender and the liquid is almost evaporated. Stir in the yoghurt if you using and reheat, but do not boil.