19 Jan 2010

karohemd: (Chef)
I had a small head of savoy cabbage, two really nice, fleshy tomatoes, some ham and half a block of cheddar.

I separated the cabbage into leaves, cut out the stems, washed them and blanched them in boiling salted water for a few minutes.
Meanwhile I made a cheese sauce (blonde roux, milk, salt, pepper, grated cheddar).
I brushed an ovenproof dish with butter, lined it with the cabbage leaves, added tomato slices, flung on the ham cut into strips and smothered everything in the cheese sauce. The rest of the cheddar went on top and the whole thing into a preheated oven for about 30 mins.
Om nom nom.

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