Special Diet - Created Date : 6.9.2019

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1 small but heavy head with green sprouts (about 2 pounds), quarterly, concise and sliced ??into strips

1 large onion, chopped (about 1 1/2 cups)

2 cloves of garlic, minced (about 2 teaspoons)

2 tablespoons of apple cider vinegar

1/4 cup chopped fresh parsley leaves

1/2 cup half half

1/4 cup fresh bread crumbs

Non-stick cooking spray

3/4 cups of grated light feta cheese, like edam or gouda

Instructions

one.

Set the oven rack to the middle position and heat the oven to 375 ° F. Add potatoes in a medium-sized pot, add 1 teaspoon of cheddar salt and cover with water. Set the pan on high heat and boil, then boil. Cook for 7 minutes until the potatoes are hard. Filter the potatoes and set them aside.

2nd.

Add the bacon to a heavy-bottomed Dutch oven and set over medium heat. Cook the bacon by stirring until most of the oil is about 7 minutes. Using a slotted spoon, transfer the pastrami to a paper towel-covered plate.

3.

If 3 tablespoons of fat have given fat, drain 3 tablespoons of oil. Bring the Dutch oven back to medium-high heat and add cabbage, onion and garlic. Bake, stir occasionally and stir the fried bits at the bottom of the pan until the vegetables are melted and about 15 minutes brown. Add the apple cider vinegar and add the pan broth, mix quickly and paste the fried bits into the base. Add the potatoes to the cabbage mixture and stir to mix. Spice thoroughly with salt and pepper, then add the separated bacon, parsley, half and half and bread crumbs. Mix to combine.

4.

Gently cover the base of a large casserole dish with the cooking spray. Add the cabbage mixture and press firmly and evenly into the pan. Top the casserole with a straight grated cheese layer, then cap the pan with a tin foil. Cook for 20 minutes, then remove the foil, and stew the casserole and bake until the cheese is brown for about 20 minutes. Remove from the oven, leave for 10 minutes and serve.

A recent graduate of New York City University's journalism program, Lauren was born, raised and still lives in Brooklyn. Since childhood, he has been an enthusiastic cook and lover of food. Here you can check the drinks and recipes of Serious Eats. Want more? See the work on another website on your personal website.

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