2 small/baby white cabbages - shredded / finely chopped
2 leeks - shredded / finely chopped
2 small onions - peeled and finely chopped
2 slices lean ham - cut into strips
50g plain flour
400ml semi skimmed milk
200ml drained cabbage water
12 mushrooms - wiped and quartered
2 tablespoons horseradish sauce
2 pinches freshly grated nutmeg
freshly ground black pepper and salt
Small bunch of fresh parsley - chopped
Preparation Time: 15mins
Cooking Time : 30mins
Preheat the oven to 180°C, 350°F, gas mark 4.
Place the cabbage, leek and onion in a saucepan of approximately 1 litre boiling water,
Add two pinches of salt and cook for 4-5 minutes.
Drain reserving 200ml of the cabbage water.
Place the cooked cabbage mixture in a suitable sized ovenproof dish adding the ham strips.
In a saucepan melt the butter. Add the flour and cook for 2-3 minutes over a moderate heat. Gradually add the milk and cabbage liquid.
Simmer over a moderate heat until smooth and thick.
Add the mushrooms, horseradish, nutmeg, pepper and salt and cook for a further 2-3 minutes.
Pour the sauce over the cabbage mixture and bake for 15-20 minutes.
Garnish with a scattering of fresh parsley.