Four-Vegetable Casserole [microwave]
From: Jean-Claude B., Montreal, Quebec, Canada
Comments: Oven: 700 watts
According to the size of chopped vegetables, this casserole will have to be microwaved for 20 to 35 minutes.
If using a food processor to finely mince all vegetables, 20 minutes cooking time are enough.
If vegetables are chopped into larger pieces, cooking time will be longer, as mixture will not be homogeneous.
Waiting time: 5 minutes
A microwave-oven is ideal for this kind of dish; vegetables stay of their natural brigh color and just a little crunchy.
Serve this dish hot, as a main dish, with a spicy tomato sauce and boiled vegetables, as a hors-d'oeuvre with salad greens or as is, as a main vegetarian dish.
Servings: 6
  • 2 pounds [1 kg] cabbage [or other green] leaves*
  • 1 small red bell pepper, seeded and quartered
  • 5/8 cup [160 mL] boiling water
  • 1 3/4 pounds [794 g] fresh spinach leaves, cleaned, stems removed and cut into strips
  • 2 ounces [56 g] butter
  • 2 to 3 carrots, cut into thin strips
  • 6 green onions, finely minced
  • 60 mL [1/4 cup] freshly chopped parsley
  • 1 tablespoon [15 mL] freshly chopped thyme
  • 1 tablespoon [15 mL] freshly chopped marjoram
  • 3 garlic cloves, crushed
  • 2 tablespoons [30 mL] water
  • 4 eggs
  • 6 tablespoons [90 mL] heavy cream [35% m.s.g.]
  • 2 ounces [56 g] freshly made breadcrumbs
  • Salt and pepper, to taste
  • Pinch of freshly grated nutmeg
  • 1 tablespoon [15 g] grated Parmesan cheese
  • Lettuce leaves, to decorate
  • *Cabbage leaves are the secret to this beautiful dish dish presentation.
  • If you can only find a thick leaves, not so nice a cabbage, use Chinese cabbage, blanched into the same way.
  • Chinese cabbage leaves will give a soft, nice presentation to this dish.
  • If using spinach or other green leaves, remove thick, too long to cook stems or cut-off fiber stems, before preparing mixture.
  • Preparation time for this dish is quite long, but the result is worthed.
  • As a matter of fact, it is important to take needed time, whatever it takes, to prepare all of the vegetables.
  • Even though the final dish will even look better if vegetables are chopped by hand, it is possible to use a food processor.
  • If vegetables are grossly chopped, increase cooking time by 3 to 5 minutes, so that the whole mixture is soft.
  • Remove 8 to 10 large perfect outside leaves from cabbage.
  • Arrange cabbage leaves into a shallow microwave-safe dish, along with red bell pepper; pour in boiling water.
  • Cover and microwave on 'MAXIMUM' for 2 minutes, or until soft; reserve.
  • Tear up remaining cabbage, throwing away the heart.
  • Mix together torn-out cabbage leaves and spinach strips.
  • Into a 10-cup [2.5-L] microwave-safe bowl, melt butter, covered, on 'MAXIMUM' for 30 seconds.
  • Mix in carrot strips, minced green onions, parsley, thyme, marjoram, garlic, water and half of cabbage/spinach mixture.
  • Microwave, uncovered on 'MAXIMUM' for 4 minutes, or until soft.
  • Mix in reserved cabbage/red bell pepper mixture.
  • Microwave on 'MAXIMUM' for 4 to 6 minutes, or until reduced in volume, liquid has evaporated and vegetables are soft.
  • Line an 8-cup [2-L] microwave-safe mold with reserved whole cabbage leaves, letting leaves come all around over the bowl as much as possible; set aside.
  • Using a sharp pointed knife, peel red bell pepper pieces; cut into strips and set aside.
  • Beat together eggs and cream; mix into vegetables.
  • Mix in breadcrumbs, salt, pepper, nutmeg and Parmesan cheese.
  • Pour in prepared mold, along with reserved red bell pepper strips.
  • Fold cabbage leaves to completely cover mixture.
  • Microwave on 'MAXIMUM' for 20 to 30 minutes, or until mixture is firm, tender in the center.
  • Leave to rest for 5 minutes.
  • Cool for a few minutes, then unmold onto a plate, garnished with lettuce leaves.