Sunday, July 18, 2010

Mexican Cheesy Cabbage

Photo courtesy of the Cooking Corner.
    One of the many recipes I've gotten from friends, down at the Moose 354, has been for cheesy cabbage. One of those simple little sides that is cheap, easy and has a good flavor. The recipe calls for Mexican Velveatta, but I substituted regular Velvetta and red pepper flakes. It giives it all the kick you want - if you really don't want the kick in your mouth that says, "Hello, I'm here!" - just add a touch of chili powder and/or paprika.

Cheesy Cabbage
1 small head of cabbage
olive oil
salt and pepper
2 slices of Velvetta, cubed
crushed red pepper

Wash and core cabbage. Slice small part off bottom of cabbage so that it will stand flat. Tear two sheets of aluminum foil 12 inches x 12 inches and place so that they are diagonal.

Put cabbage in center of foil. Drizzle oil over cabbage and sprinkle with salt and pepper. Stuff chunks of Velvetta in center of cabbage, then sprinkle paprika over cabbage. (You can use covered casserole dish.)

Wrap foil to surround cabbage in a knot. Place on aluminum pie pan if desired to prevent any spillage. Cook in 350 oven for 1 hour. Slice cabbage into quarters and serve warm.

Also very good done on medium grill, off direct heat for 45 minutes to 1 hour. A nice smoky flavor.

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