*  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.