Quick Vegetable Casserole
5 cups water
4 cloves garlic
1/2 cabbage head, shredded
1/2 pound green beans, chopped to 1" pieces
1 tablespoon oil
1 medium or large onion, chopped
2 cups peas, boiled and drained
2 crowns broccoli, boiled until tender, drained, and chopped into 1" cubes
salt and pepper, to taste
1. Preheat oven to 375 degrees F. Lightly grease a casserole dish. Put the water, garlic, cabbage and green beans into a pressure cooker and cook for 4-6 minutes (until tender.) Remove, and set aside, preserving broth.
2. Salt and pepper, to taste. Fry the onions in the oil until softened. Then, putting the heat on low/medium, add the peas slowly; be careful, this may spatter. Let it simmer for 3 minutes, stirring occasionally.
3. Place the onion and peas mixture in prepared dish. Salt and pepper, to taste. Fry the broccoli in 1 tablespoon oil until lightly browned, salt and pepper, to taste.
4. Place the broccoli on top of peas and onion mixture. Place the cabbage and string beans on top of that mixture. Add 1/2 cup of the saved broth into the casserole dish. Put the casserole dish in the oven for 3-5 minutes until desired crispness is attained.