Cheesy Cabbage Bake
Cabbage and I are just getting to know each other. It's not a vegetable I grew up eating frequently. We didn't even eat coleslaw very much - and I've never acquired the taste for it. And sauerkraut? I never got past the smell. But when we lived in South Carolina I found out that brussel sprouts are not only tolerable, but pretty darn good when roasted in the oven with a pound of sliced kielbasa. So when my CSA share included cabbage, I wanted to find a new way to cook it. In the past I've sauteed it with a little salt and pepper, and served it with pierogies. EVERYTHING tastes better with pierogies. But I don't want to get stuck in a cabbage rut, so: Cheesey Cabbage Bake wilt in a large pan (I used my Le Creuset Dutch Oven): coarsely shredded head of cabbage, seasoned lightly w/ salt and pepper after it has cooked for about twenty minutes (stir occasionally), mix: a few tablespoons of stone ground Dijon mustard 1/4 cup of apple cider vinegar. Stir the vinegar mixt...