Date: Fri, 23 Apr 1999 02:35:36 -0700
From: "andy&shell" (email@example.com)
Celeriac Casserole in Cabbage Leaves
A hearty, satisfying casserole to warm you on a winter's day.
1 savoy cabbage
1 small red onion, finely chopped
2 garlic cloves, crushed
3 tsp garam masala
1/2 tsp ground coriander
2 tsp paprika
750g potatoes, peeled and diced
750g celeriac, peeled, cut into 1cm thick slices, then diced
250g chestnut (or button) mushrooms, quartered
1 tbsp tamari (Japanese soy sauce)
juice of 1 small lemon
50g green beans, blanched and diced, or spinach, shredded
1/2 red pepper, deseeded and
very finely diced
1 tsp harissa or other chilli sauce
good handful of fresh flatleaf parsley, chopped, to garnish
lemon wedges, to serve
1 Separate six outer leaves from the cabbage and blanch in boiling water
for 1 minute. Drain and refresh in cold water. Set aside.
2 Halve or quarter the remaining cabbage, depending on size, cut out the
core and cut a piece weighing about 100g. Shred the leaves with a long,
3 Heat half of the stock in a large pan, add the onion and garlic and fry
until translucent. Add the garam masala, coriander and paprika and fry for
1-2 minutes, adding 2-3 tablespoons water to loosen the spices.
4 Add the potatoes and stir over the heat for 2-3 minutes. Add the celeriac
and seasoning and keep stirring over a low heat, adding 2-3 tablespoons
water from time to time to prevent sticking.
5 Heat the remaining stock in a pan and sauté the mushrooms for 2-3
minutes, adding the tamari and a little water. Add the sautéed mushrooms
and shredded cabbage to the casserole and continue to stir over the heat,
adding a little
water from time to time - you will need to add about 250ml water in total.
After 25-30 minutes, the potatoes and celeriac should be tender but not
6 To serve, add the lemon juice, then the beans, red pepper and harissa.
Spoon generously into the blanched outer leaves of the cabbage. Garnish
with plenty of chopped parsley and pour over any remaining liquid from the
Serve hot with the lemon wedges.
Adapted from BBC Vegetarian.