The original creator of this recipe for us was Carol Ann Kates.

This recipe makes an excellent vegetarian main course or works well as a side dish for a meal containing meat, chicken, or fish.

Mouco Camembert cheese provides a luscious, creamy topping.

Serves 4 to 6

            1 ½ pound potatoes, preferably Golden Yukon
            1 pound cabbage, cored and chopped
            1 to 2 fresh green chiles, seeded and chopped 
            Sea salt to taste
            Freshly ground black pepper to taste
            4 tablespoons Roasted Garlic Extra Virgin Olive Oil
            12 ounces cherry tomatoes
            5 ounces MouCo Camembert cheese, sliced

Preheat the oven to 350 degrees F.

Place potatoes in a large saucepan with just enough water to cover and bring to a boil over high heat.

Reduce heat and continue cooking at a gentle for about 15 minutes.

Drain potatoes and let cool.

When cool enough to handle, cut potatoes into 1-inch cubes.

In a large bowl, combine potatoes, cabbage, chiles, salt and pepper.

Add roasted garlic oil and toss to combine.

Place in an oven-proof casserole and scatter the tomatoes on top.

Top with the sliced cheese.

Bake until vegetables are golden, about 45 minutes.

Enjoy!

 

Carol Ann Kates is the author of award-winning cookbook, Secret Recipes from the Corner Market, and manufacturer of Corner Market Secret Recipes gourmet food products. For more information visit: www.cornermarketsecrets.com.