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Scalloped Celery and Cabbage  Veg   HT  ACC   30mins

Serves 4    Hot  Vegetarian   Vegetables  Accompaniment  Eggless



1  Small Green Cabbage, shredded

8 Sticks of Celery, diced

50g/1oz Butter

1 tbsp Plain Flour

150ml/5 fl.oz. Milk

150ml/5 fl.oz. of the Vegetable cooking water

50g/2oz Fresh White Breadcrumbs

Salt and Pepper

2 teasp Olive Oil




1. Grease a shallow flameproof dish. Place the cabbage and celery in a large saucepan. Barely cover with salted water, bring to the boil and cook for 5 minutes.


2. Meanwhile, melt 25g/1oz of the butter in a pan add the flour and cook for 1-2 minutes without browning. Remove from the heat and gradually stir in the milk.


3. Drain the vegetables, reserving 150ml/5 fl.oz of the water. Place the vegetables in the greased dish. Preheat the grill to hot.


4. Finish the sauce by gradually add the reserved vegetable water. Return to the heat and heat through, adding salt and pepper. Pour over the vegetables.


5. Heat the remaining butter and oil in a pan until very hot then toss the breadcrumbs in the melted butter. Sprinkle over the vegetables.  Place under the  grill until browned and bubbling.


More Vegetable Accompaniment  Recipes  |   What's in Season  |  Growing Vegetables



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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What's in Season  |  Growing Vegetables

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