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Cabbage-Carrot Casserole
January 29, 2015

I'll make this again, it's quick to prepare and a good dish for a light, meatless supper. My vegetables cooked in 10 minutes, I used 1 tsp of Better than Bouillon in place of stock cubes. I made the sauce w/1 TBSP each of olive oil and butter, before baking I sprinkled the top with a few TBSP of panko crumbs that had been mixed with a drizzle of olive oil. I baked the casserole in a 7X11 pyrex dish for just under 20 minutes. Make sure you drain the cabbage and carrots really well before placing in the baking dish as they hold a lot of water. I put mine in a large wire strainer and pressed out any remaining liquid with the back of a serving spoon.

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