Crispy Cheesy Cabbage Casserole

INGREDIENTS
  • 1 head cabbage
  • 150ml chicken stock
  • Salt and Pepper, to taste
  • 12 slices of Sliced Cheese
  • 200g Crackers, crushed
  • 50g Unsalted Butter, melted
COOKING METHOD
1. Peel and wash cabbage leaves. Arrange them to fit a stockpot and fill the pot with water to blanch the leaves.

2. Remove from heat and rinse leaves under cold water, and allow them to cool.

3. Lay some cabbage leaves in a casserole pan and layer several slices of cheese. Repeat this until the layers reach half an inch before the rim of the pan. Ensure that the top layer is cheese.

4. Pour in the chicken stock.

5. Mix cracker crumbs and melted butter. Sprinkle over casserole.

6. Bake at 180 degree Celsius for 30 minutes until top is brown and crispy. Ready to serve.