Vegetables Romonie

I love this recipe and never tire of it. It is the one thing I buy cabbage for as I am not a big fan I find the taste a tad too strong and I always have wind after eating it. However, this is a great winter warmer real comfort food and worth the wait. Below is the recipe so give it a try and enjoy.

Vegetable Romanie

Prep: 30 mins

Serves: 4 large servings
Cooking time: 35-45 mins

1/2 cup of macaroni

2 fist size potatoes, thinly sliced

1 large onion sliced

4 tablespoons of Olive oil

1/2 teaspoon of dried oregano

1/2 teaspoon of dried basil

2 teaspoons of cumin

125gm of pumpkin, thinly sliced

2 zucchini, thinly sliced 

2 sticks of celery, sliced

1 carrot sliced

125 gms of broccoli, cut into florets

1 cup of cabbage, shredded

3 large cloves of garlic, crushed

1/2 cup of Parmesan cheese

1/2 cup of sour cream

Salt and pepper

1/2 cup of grated cheddar cheese

Paprika

Cook pasta until al dente, drain and set aside. Preheated oven to 200 degree Celsius. In an ovenproof saucepan heat oil and cook onion, potatoes, herbs and spices on a moderate heat until onion is golden and potatoe is starting to soften. Add pumpkin, celery, zucchini, carrot and broccoli and sauté for a few minutes. Stir in cabbage  and allow to cook for a few more minutes adding water if needed. 

Mix sour cream, Parmesan, and garlic together season with salt and pepper. Remove veggies from heat and stir in cream mixture and the macaroni. Top with grated cheddar cheese, sprinkle with paprika place the lid on and pop in the oven and bake for 35 to 45 minutes(test the vegies making sure they are cooked) removing the lid for the last 10 mins to brown the top. Enjoy.