| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Swiss | Vegetables | 1 | Servings |
INGREDIENTS
| 3 | c | Shredded cabbage |
| 1/4 | c | Mayonnaise |
| 1 | tb | Chopped onion |
| 1 | ts | Yellow mustard |
| 5 | sl | Buttered bread; cut |
| 1 | In fourths | |
| 1 | c | Grated Monterey Jack cheese |
| 1 | c | Grated Swiss cheese 2 eggs |
| 3/4 | c | Plus 1/3 c. milk |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Well ahead of time, shred cabbage, cover with water, bring to boil, drain. Mix mayonnaise, mustard and onion with cabbage. Put layers of bread quarters (10 pieces) in buttered casserole (1 1/2 to 2 quarts) then layer of cabbage, then half of cheese. Repeat layers, ending with cheese. Ahead of time: Mix in jar, 2 eggs, milk, salt and pepper. Put tight lid on jar and refrigerate. Just before baking, shake jar and pour over cabbage. Bake at 375 degrees for 30 minutes or until puffed and browned. Serves 6. Posted to recipelu-digest Volume 01 Number 657 by "Diane Geary." <diane@keyway.net> on Jan 31, 1998
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