This recipe was developed for our seniors cooking program, Food in Common. 

Serves two to three large portions.



    • 1 bunch spring onion, dice whites and finely chop greens (separate)

    • 250-300g or ¼ green cabbage, finely shredded

    • 200-250g broccoli or broccolini, cut into rough chunks 

    • 100g cheddar cheese, grated

    • 100g or ⅔ cup rice or grain mix, washed well 

    • 125ml or ½ cup stock 

    • Pinch of cayenne pepper

    • ½ tsp Dijon mustard

    • 1/2 cup milk 

    • 3 tablespoons of butter 

    • 1 tablespoon of flour 


    1. Wash rice and add to a small pot with cold water, covering by 2cm or so and place over medium heat and cook for approximately 20 minutes or until rice is tender. Add more water as necessary.
    2. Boil another pot of water and roughly chop broccoli to 2cm pieces and cook for 4 minutes or until they turn bright green. Drain and run cold water over the top and set aside.
    3. Chop whites of spring onions and saute with 1 tablespoon of butter, preferably in a bakeable mid-sized pan.
    4. Shred cabbage and add to onion pan with an additional tablespoon of butter. Continue to saute on medium heat until onion and cabbage soften and meld together and turn a little golden (approx. 15-20 minutes).
    5. Heat a small pot over very low heat and add last tablespoon of butter. Allow to melt and add ½ teaspoon of Dijon mustard. Whisk to combine then add butter and continue to whisk for 2 or so minutes or until butter and flour sizzles. Slowly whisk in the ½ cup of milk, and continue to cook until thickened enough to coat the back of a spoon (approx. 5 minutes).
    6. Pour in ½ cup stock and cheese and continue whisking, allowing to thicken for a further 5-10 minutes.
    7. Drain rice and pour into cabbage pan. Add broccoli. Once bechamel is cooked, pour this into the pan too and stir to combine. Place pan under grill setting or in hot oven for 5-10 minutes or until golden brown on top. Remove and sprinkle chopped spring onion tops to serve.


    • I’ve updated the recipe to make less bechamel sauce than in my video
    • Throw in any leftover veggies and herbs you have to use them up
    • Serve with roast chicken, roasted whole mushrooms, fresh green leaves, or stew. 
    • Turn any leftovers into a fake vegetarian lasagne with a layer of the rice, a layer of roasted pumpkin and tomato passata and so on. 
    • Stuff any leftovers into zucchinis or capsicum and bake. 

  • Want to learn more about Food in Common? Check out our other recipes here and read about the program in more detail here.

Follow the recipe or watch project manager Georgia cook it here: