Cabbage, Cashew and Cheese Bake

Many years ago, I used to make this dish but used peanuts and a not so friendly cheese sauce. So I have revived this with toasted cashews and took away the choux cheese sauce and replaced it with a more carb friendly one. We both love cabbage and to pour a cheese sauce over it is just divine to us. Add some nuts for a little extra taste and voila! 

I used to like to bake this in a small deep dish and layer the cabbage, cheese sauce and nuts like a lasagne,but did not have one to hand.  So used a large shallow dish and did it as one layer, but the results were just as tasty.  This is a great supper dish for those chilly evenings!  Or you could have this as a side dish if there are enough of you.  So it goes in both categories..

INGREDIENTS

1 medium white cabbage

¼ cup butter

½ cup double cream

½ cup cream cheese

½ cup Parmesan Cheese, grated

¼ cup Cheddar Cheese, grated

½ cup cashew nuts, unsalted

½ tspn white pepper

½ tspn salt

METHOD

• Preheat the oven to 180C/350F degrees.
• Slice the cabbage thinly, place in a large saucepan, cover with water and bring to the boil.  Cover and simmer for 12 minutes.
• In another saucepan, add the cream and butter and melt on a low heat.
• Add the cream cheese and the Parmesan Cheese.  Season with the salt and pepper.  Cook until the cheese has melted.
• Place a frying pan on a medium heat and add the cashews to the pan.  Toss frequently until slightly golden for about 5-7 minutes.  Remove from the heat.
• Place the cabbage in an oven proof dish, add the cashews, then pour the cheese sauce over it.  Sprinkle with the Cheddar Cheese.
• Bake for 15-20 minutes until golden brown on the top.
• Eat and enjoy!