Ingredients

Serves 4

• 1 medium onion, peeled & chopped finely
• 2 cloves garlic, peeled & crushed
• green / white cabbage, shredded
• 2 carrots, washed & grated
• 150g root vegetables or other winter veggies, peeled & grated
• 150g cooked kidney beans
• 2 tablespoons olive oil
• 1 tablespoon cornflour
• 1 pint milk
• Handful fresh parsley or sage, chopped
• 150g mature Cheddar, grated
• Salt & pepper to taste

Method

1. Pre-heat the oven to 180C.
   
   

2. Heat the olive oil in a pan and add the onions, garlic, carrots and root vegetables. Saut? for 10 minutes, until softened.
   
   
3. Add the finely shredded cabbage and cook for another 5 minutes, stirring regularly.
   
   
4. Add the cornflour and stir well, to coat all the vegetables.
   
   
5. Add the milk, about ? at a time, stirring well to thicken to a sauce. Keep going until all the milk has been used.
   
   
6. Add 2/3 of the cheese and stir to melt. Season with salt and pepper.
   
   
   Pancakes

7. Beat all the ingredients until the batter is smooth.
   
   
8. Heat the oil in a frying pan and then add 3 tablespoons of batter. Tilt the pan to allow the batter to cover the base. Cook for about 1 minute each side. Put on a plate to keep warm.
   
   
   Final Dish
9. Put a pancake on a plate. Put 2 tablespoons of filling along the middle of the pancake and then roll it up into a tube. Put in an oven-proof dish. Repeat until all the pancakes have been used. You should have some filling left.
   
   
10. Spread the remaining filling over the top of the pancakes and sprinkle with the remaining cheese.
    
    
11. Bake for 25 minutes, until the cheese topping is golden.

Time From Cupboard-To-Table

Notes & Variations on Winter Vegetable Pancakes

For a cheese-free version, you could make a tomato sauce to cover the top, instead.

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