Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Cabbaged quartered; cored, boiled; then chopped |
| 1 small | Onion chopped |
| 1 \N | Bell pepper chopped |
| 2 \N | Cloves garlic chopped |
| 1 tablespoon | Butter |
| 1 pack | (8-oz) Velveeta cheese; cubed |
| ¼ pint | Half and Half cream |
| 1 cup | Bread crumbs |
| 1 cup | Grated cheddar cheese |
| \N \N | Pepper (to taste) |
From: Kathie Billodeaux <kathie@...> Date: Tue, 9 Jul 1996 13:18:06 -0500 After cabbage is boiled and chopped, in a large Dutch oven, add butter, onion, bell pepper, and garlic. Saute until tender. Add cabbage in and mix well over a low heat. Stir in Velveeta cheese until melted and add pepper to taste. Transfer mixture into a large casserole dish. Pour half and half cream over the mixture but do NOT mix it in. Top with the bread crumbs and then the cheddar cheese. Bake at 350 until brown and bubbly on top! EAT-L Digest 8 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .