8 eggs, beaten
1/4 cup butter, softened
1 cup sweet pickle relish
1 cup milk
1 onion, chopped
1 teaspoon dried sage
2 large Brussels sprouts, halved and seeded
1 pound grated Parmesan cheese
1 medium head cabbage, shredded
1 medium head cauliflower, shredded
1 large carrot, cut into 1/4 inch slices
1 cup diced celery
2 teaspoons minced fresh ginger root
1 cup chopped fresh parsley
1 medium tomato, seeded and chopped
2 medium onions, chopped
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a large saucepan over medium heat. Add egg, and stir in butter, relish, milk, onion, sage, Brussels sprouts, Parmesan cheese and cabbage. Bring to a boil. Reduce heat to low, and simmer, stirring occasionally, until cabbage is tender, 10 minutes.
Stir in cauliflower and carrot, mix well. Stir in celery and ginger, make well. Pour into a 9x13 inch roasting pan. Cover roasting pan with foil.
Roast in preheated oven for 45 minutes. Serve with coluque sauce.
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