Saute until crisp-tender 2 cups shredded cabbage, ½ cup shredded carrots, 1/3 cup chopped green onions. Transfer to greased 1 quart baking dish. Combine in small bowl: ½ cup milk, 1 egg and 3 TBSP. shredded cheese. Pour over vegetables. Garnish with 1 TBSP chopped fresh parsley and 1 TBSP grated parmesan cheese. Bake at 350F for 30-35 minutes.