Cabbage and mushroom topping

Name: Cabbage and mushroom topping
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 1.00 bread short French loaf, halved lengthways; 1.00 onion sliced into rings; 3.00 garlic cloves, crushed; oil; 250.00 g mushrooms sliced; 0.00 cabbage small head, shredded; 125.00 ml cream thick; sea salt and freshly ground black pepper; lemon juice; 45.00 ml cheese grated

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (10)

1.00	bread — short French loaf, halved lengthways
1.00	onion — sliced into rings
3.00	garlic — cloves, crushed
	oil
250.00 g	mushrooms — sliced
0.00	cabbage — small head, shredded
125.00 ml	cream — thick
	sea salt and freshly ground black pepper
	lemon juice
45.00 ml	cheese — grated

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Method:

Switch on the oven grill. Place the halved French loaf on a baking sheet and spread with herb butter (see recipe). Sauté the onion and garlic in oil until tender. Add the mushrooms and stir-fry until lightly browned. Add the cabbage and stir-fry until glossy. Add the cream and season with salt and pepper and a little lemon juice. Mix well and spoon on to both halves of the loaf. Sprinkle with cheese and grill for a few minutes until the cheese has just melted. Serve hot, preferably immediately. Serves 4.