*  Exported from  MasterCook  *
 
                         Bonnie’s Cabbage Cucamonga
 
 Recipe By     : Shepherd’s Garden Seeds Catalog
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Tablespoon    olive oil
    1      Tablespoon    butter or margarine
    2      Large Clove   garlic -- finely chopped
    1      Small Head    red cabbage -- thinly shredded
                         fresh ground black pepper
    5      Large         potatoes -- (5 to 6)
    2      Cups          cheddar cheese -- shredded
    2      Ounces        feta cheese -- crumbled
    1      Tablespoon    sweet paprika
 
 
   *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,” page 11.