THE SOUP KITCHEN HAS A CASE OF CABBAGE SOOOOOOOOO CABBAGE CASSEROLE ENJOY DAN:

BAKED MUSTARD CABBAGE AND POTATO CASSEROLE by CHEF DAN:

Serves 20

INGREDIENTS:

1 pound radiator pasta

10 potatoes cut with a mandolin
4 apples, thinly sliced

2 tablespoons grape-seed oil

3 leeks (sliced 1/2-inch thick)

2 heads of cabbage, corded and sliced a thin as possible

3 cups milk

5 garlic cloves

1/2-cup mustard

1/2-stone ground mustard

1/2-cup vinegar

1 cup white sugar

2 pints cream cheese

2 tablespoon (EACH) dried rosemary, and oregano

1 cup shredded cheese

DIRECTIONS:      (PRE-HEAT THE OVEN TO 400 DEGREES)

1.   Cook radiator according to package directions.

2.   Drain and set aside.

3.   In a large baking dish spray with non-stick spray.

4.   Heat 2 tablespoon grape-seed in a skillet over medium-heat.

5.   When sizzling add leeks and sauté for 5 minutes.

6.   Add garlic and sauté 1 minute longer.

7.   Add sliced cabbage a hand full at a time.

8.   Add vinegar, milk, vinegar, sugar, and spices, when cabbage has wilted turn off heat.

9.   Stir in mustard and toss to coat.

LAYER THE CASSEROLE:

1.   First place a layer of pasta on the bottom.

2.   Then layer the cabbage.

3.   Then layer the potatoes and apples.

4.   Then add a dollop of cream cheese, over the potatoes and apples.

5.   Repeat layering until all the ingredients are used.

6.   Add the last cup of milk.

7.   Top with cheese.

8.   Bake in a pre-heated oven uncovered for 40 minutes.

9.   Allow to cool for 10 minutes before slicing.

ENJOY DAN:          BON-APPETITE!!