| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Casseroles, Cheese, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
tb |
Butter |
| 2 |
lg |
Garlic cloves |
|
|
;finely chopped |
| 1 |
sm |
Head red cabbage |
|
|
;thinly shredded |
|
|
Freshly ground pepper |
| 5 |
lg |
Potatoes (up to 6)* |
| 2 |
c |
Medium Cheddar cheese |
|
|
;shredded |
| 2 |
oz |
Feta cheese, crumbled |
| 1 |
tb |
Sweet paprika |
INSTRUCTIONS
*Boil the potatoes and make them into mashed potatoes, using butter, milk
and salt to your taste.
Preheat oven to 350 F.
In a large skillet, heat oil and butter. Add garlic and saute just until
fragrant. Add shredded cabbage and saute until just wilted, not soft. Stir
in lots of freshly ground pepper.
Spread mashed potatoes in a lightly greased 9x12" baking dish. Cover with
sauteed cabbage and cheddar cheese, then sprinkle with feta and top with
paprika. Bake 20 to 25 minutes, until hot and cheese has melted.
Yield: 6 to 8 servings.
The author writes: "A heartly meatless casserole that is delicious the
first day and also makes great leftovers thereafter. A good potluck dish
too."
Recipe in 1993 "Shepherd's Garden Seeds Catalog," pg. 11. Posted by Cathy
Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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