It all started because I am kindasorta hooked on my new favorite coleslaw recipe.
The market, as it happened, was only stocking these incredibly huge cabbages, I mean, they were ridiculously cheap, but wicked huge. Still, I really wanted to make coleslaw, so I bought one.
Salad made, using mebbe 1/4 of Gigantor, I was left to ponder what to do with the remaining wedges stashed in the crisper drawer of the fridge…
And da Google had some kinda surprising suggestions…
The Stilton and cabbage soup looked good, but seems for fitting for fall rather than July, and the bacon, cabbage and Gruyère pizza looked tempting, but I wasn’t feeling like pizza, so I took a bit from Column A and a dab from Column B and added a whole lotta my own stuff and came up with this.
And we’re pretty pleased with it.
•1 tbsp butter
•1 tbsp olive oil
•1 sweet onion, chopped
•1 garlic clove, minced
•1/4 large head cabbage (~8 cups), chopped
•1 tsp Italian seasoning
•1/2 tsp Aleppo pepper
•1/4 tsp sea salt
•1 tbsp balsamic vinegar
•1 tsp sugar (optional)
•1 tbsp sherry peppers, or hot sauce
•1 cup Grated Swiss cheese
•1/2 cup Grated Mozzarella cheese
In a large skillet over medium heat, melt butter with the olive oil.
Add the onion and garlic, and saute until translucent and soft, but not brown.
Lower heat, cover pan, and cook, stirring every 10 minutes, until cabbage reaches desired level of doneness.
Set aside to cool, then stir in the grated cheeses.
Preheat oven to 350º.
I had some nice tomato sauce made, so added that to the bottom of a large baking dish, then sliced two red peppers in half, removed the seeds and any large ribs inside and nestled ’em into the sauce.
Remove the foil, baste the peppers with the pan juices, then return to the oven and bake for another 15 minutes.
We had ours with some marinated pork belly and it was good, but…
Next time I make this, and there will be a next time, I’m gonna add some cooked ground beef or turkey to the onion and garlic, then sprinkle on a bit more cheese for that last fifteen minutes of baking.