Chicken and cabbage bake

Recipe from: 8/10/2000 12:00:00 AM
Ingredients 13
Servings 6


  • olive oil
  • 1
    large onion, coarsely chopped
  • 1
    clove garlic, crushed
  • 250
    streaky bacon, diced
  • 250
    fresh button mushrooms, sliced
  • 4
    ripe tomatoes, blanched, peeled and coarsely chopped
  • 6
    cooked leftover chicken, shredded
  • 750
    prepared cheese sauce (see tips)
  • 2
    extra-;large eggs, lightly whisked
  • 1
    cabbage, shredded
  • salt and freshly ground black pepper to taste
  • 500
    fresh breadcrumbs
  • 250
    finely grated Cheddar cheese


Preheat the oven to 190 °C and spray a large ovenproof dish or six individual ovenproof dishes with non-stick spray or butter lightly. Heat the oil and sauté; the onion and garlic until tender and tasty, add the diced bacon and sauté; until just done. Add the mushrooms slices, sauté; until soft and then add the tomatoes. Bring the mixture to the boil, remove from the stove plate and add the chicken and cheese sauce. Mix well and cool slightly. Add the eggs and mix. Steam or boil the cabbage until done but still crisp. Drain well and add to the chicken mixture. Mix lightly, season with salt and freshly ground black pepper to taste and spoon into the prepared dish or dishes. Mix the breadcrumbs and cheese and sprinkle over the chicken mixture. Bake for 20 to 25 minutes until heated through and the crust is golden brown.

Read more on: poultry  |  bake

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