Bonnies Cabbage Cucamonga

6 Servings

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Bonnies Cabbage Cucamonga Ingredients

1 tb Olive oil	Freshly ground pepper
1 tb Butter	5 lg Potatoes (up to 6)*
2 lg Garlic cloves	2 c Medium Cheddar cheese
;finely chopped	;shredded
1 sm Head red cabbage	2 oz Feta cheese, crumbled
;thinly shredded	1 tb Sweet paprika

Instructions for Bonnies Cabbage Cucamonga

*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 "Shepherds Garden Seeds Catalog," pg. 11. Posted by Cathy Harned. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized