cabbage Cucamonga

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a casserole for St. Pat's day (?)

 

 

* Exported from MasterCook *

 

Cabbage Cucamonga / Bonnie's

 

Recipe By :More Recipes from a Kitchen Garden 1995 Shepherd and Raboff

Serving Size : 8 Preparation Time :0:00

Categories : Cabbage Cheese

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds potatoes

1 tablespoon olive oil

1 tablespoon butter

2 large garlic clove -- finely chopped

1 small head of red cabbage -- shredded thinly

freshly ground pepper

2 cups shredded medium Cheddar cheese

2 ounces crumbled feta cheese

1 tablespoon sweet paprika

 

Boil the potatoes and make into mashed using butter, milk, salt and pepper to

taste.

 

Preheat oven to 350F. 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-inch baking dish. Cover with

sauteed cabbage and Cheddar cheese, then sprinkle over feta and top with

paprika. Bake 20 to 25 minutes until hot and cheese has melted.

 

[The name " Cucamonga " comes from the Shoshonean Indian word kukamonga, which

means " sandy place. " ]

 

Description:

" Meatless casserole: mashed potatoes, cabbage, Cheddar and feta "

Copyright:

" 1995 Renee Shepherd "

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Per Serving (excluding unknown items): 146 Calories; 5g Fat (29.9% calories from

fat); 5g Protein; 22g Carbohydrate; 4g Dietary Fiber; 10mg Cholesterol; 120mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fat.

 

NOTES : Delicious the first day and also makes great leftovers. Good potluck

dish.

 

Nutr. Assoc. : 0 0 0 0 3681 0 0 0 1032

 

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