- May 2, 2015 at 8:22 pm #356253
5 cups cooked green cabbage, chopped or shredded — whatever you have leftover
3-oz package cream cheese, softened
1 tbs heavy cream
1-1/2 cups shredded Swiss cheese
1/4 cup grated Parmesan cheese
14-oz can diced tomatoes, drained
salt and pepper to taste
Preheat oven to 350 degrees F. In medium bowl, combine cream cheese with cream and beat well. Stir in Swiss and Parmesan cheeses.
Layer cabbage, cheese mixture, and tomatoes in 2-quart glass baking dish.
Sprinkle each layer lightly with salt and pepper.
Bake for 25-35 minutes or until dish is bubbling and hot. Serves 6-8.
- May 4, 2015 at 11:07 am #461232
The only thing this could possibly be missing is a bit of crumbled crispy bacon pieces over the top just before serving. This sounds like a very delicious dish, have you ever tried it with rotel for the spicy-ness?
- May 4, 2015 at 2:02 pm #461234
Agreed about the bacon, but this is supposed to be a ‘vegetarian’ leftover meal;-D And I do use Rotel, I just say ‘tomatoes’ so that folks can add what they want. I want everyone to take my recipes and tweek it to make it their ownI’ll never tell
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