This is an Italian inspired baked cabbage dish. Serve with roasted tomatoes for a vegetarian meal. It is equally good with rashers of grilled bacon.

Ingredients

• ½ savoy cabbage, chopped
• 1 leek, sliced
• 1 cup flour
• ½ tsp salt
• 1 cup milk
• 2 eggs, beaten
• 1 tsp garlic, minced
• 1½ tblsp fresh chopped thyme leaves
• 8 halves sun dried tomatoes, finely chopped
• 1 cup grated mozzarella cheese
• 2-3 tblsp grated parmesan

Method

1. Blanch the cabbage and leek in boiling salted water for 3 minutes. Drain well
2. Put the flour and salt in a small bowl, make a well in the centre, gradually beat in the milk to form a smooth batter. Add the eggs, garlic and thyme to the batter.
3. Brush a shallow ovenproof pie dish with oil and heat in an oven at 180°C for 3-4 minutes. Remove the pie dish from the oven and pour quarter of the batter into the base of the hot dish and cover with half the hot cabbage and leek, then a layer of mozzarella and sundried tomatoes. Top with remaining cabbage and leek. Smother the top with batter and grated parmesan. Cook at 180°C for 35-40 minutes until golden and cooked through. Serve hot or warm.