The Veggie Diaries
The Veggie Diaries
If you’re trying to put more veggies on the family table, these crowd-pleasers will keep the carnivores at bay. May we present your new favourite ways to eat cabbage, broccoli, brinjals and more …

THREE-CHEESE CABBAGE BAKE

Cook’s tip: “Use up any cheese you have in the fridge for this. And use Woolworths readymade cheese sauce if you don’t have time to make it from scratch.”

Serves 4 EASY GREAT VALUE

Preparation: 20 minutes

Cooking: 50 minutes

baby cabbages 2, quartered

olive oil 2 T

sea salt and freshly ground black pepper, to taste

shallots 2, thinly sliced

butter 1 T

garlic 3 cloves,

finely chopped thyme 3 sprigs

cream 1½ cups

Gruyère 50 g, finely grated Woolworths Botham’s Cremezola 100 g, broken into pieces

Parmesan 50 g, finely grated

1 Preheat the oven to 180°C. Place the cabbage in an ovenproof pan or baking tray. Drizzle with 1 T olive oil and season. Roast until tender and the edges are golden, about 20 minutes.

2 Meanwhile, sauté the shallots in a saucepan over medium heat with the butter and remaining olive oil until golden. Add the garlic and thyme and cook for 1 minute. Add the cream and simmer for 10 minutes. Season to taste.

3 Remove the cabbage from the oven and pour over the cream mixture. Top with the cheeses and return to the oven for 20 minutes, or until bubbling.

CARB-CONSCIOUS, MEAT-FREE, WHEAT AND GLUTEN-FREE

WINE: Woolworths Marras Chenin Blanc 2019

CHARRED BROCCOLI AND HALLOUMI WITH WARM ANCHOVY VINAIGRETTE

Cook’s tip: “Leftover broccoli can be blended with olive oil and chickpeas to make hummus.” Serving suggestion: Aside for beef fillet or grilled fish.

Serves 4 EASY GREAT VALUE

Preparation: 5 minutes

Cooking: 20 minutes

broccoli 2 heads, thickly sliced

halloumi 320 g, thickly sliced

lemon, for serving

For the warm vinaigrette,

mix: olive oil 1/3 cup

lemons 2, zested and juiced

red chillies 2, finely chopped capers 2 T

anchovy fillets 10, roughly chopped sea salt and freshly ground black pepper, to taste

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May 2020