Yield: 1 Servings
|Butter or margarine for greasing heat-proof platter|
|½ small||Head green cabbage; thinly sliced and chopped into 1-inch lengths|
|5 larges||Baking potatoes; such as russets, peeled and cut into chunks|
|5 tablespoons||Butter; cut into pieces|
|1 bunch||Green onions; trimmed and sliced, (include about 1/2 of dark green stalks)|
|Salt and white pepper; to taste|
|1 cup||Grated; (4 ounces) Irish white Cheddar cheese or Havarti cheese (4 ounces)|
Notes: From Orange County Register Cooks note: You can purchase Irish Cheddar cheese at markets and specialty shops that specialize in imported cheese. I found a sharp Ballycashel Irish white Cheddar cheese at Trader Joe's.
Preliminaries: Grease an oven-proof platter (or jelly-roll pan) with butter or margarine. Preheat oven to 350 degrees. 1. Cook cabbage in large pot of boiling, salted water until tender, about 2 minutes. Scoop out cabbage (reserve cooking liquid) and drain in colander.
2. Cook potatoes in same pot in the cabbage water until tender. Drain and mash, in a ricer or electric mixer (not a food processor), adding the pieces of butter. Stir in drained cabbage and green onions. Season to taste with salt and white pepper.
3. Spread mixture on prepared platter. Sprinkle with cheese.
4. Bake in a preheated 350-degree oven until heated and cheese bubbles, about 25 minutes.
Advance preparation: Can be prepared 2 hours in advance and refrigerated unbaked. Increase baking time by 4 or 5 minutes. Presentation: If desired, surround mixture with boiled and drained baby carrots.
Yield: 8 servings
Nutritional information (per slice): 227 calories, 12⅗ grams fat, 7⅘ grams saturated fat, 36 milligrams cholesterol, 198 milligrams sodium, 50 percent calories from fat
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 29, 1998