3 sm Carrots
2 Celery ribs; up to 3
1 Green pepper
1/2 sm White cabbage
3 tb Oil; for sautéing
2 ts Mixed dried herbs; (thyme,
- marjoram, sage, basil)
4 sl Whole wheat bread;
- up to 5 sl
4 oz Pitted olives
Salt; to taste
Chop up the carrots, celery, pepper, and shred the cabbage. Sauté
them beginning with the carrots and adding the other vegetables in
the order listed, so that all soften together. Add the herbs with the
cabbage. Meanwhile, soak the bread in water to soften it, and add it
to the vegetables, mashing the mixture up in the pan. Add the olives
and salt. The olives are usually very salty already, so not much is
needed. Place the mixture in a buttered casserole dish and bake it at
200°F for 30 to 40 minutes.
Recipe by Vegetarian Food For All by Annabel Perkins
