note from Debbie: this is another recipe I can't take credit for. Some wires got crossed this week and so Tom came up with this one. But again, I'll include it here, so no one wonders, "Where's the recipe for week 27?"

ps -- I think this could be made with green cabbage too.

Cabbage, Potato & Cheese Casserole
A meatless casserole that is delicious the first day and also makes great leftovers.

5-6 med. potatoes, boiled and made into mashed potatoes (leave skins on). Use butter, milk, salt and pepper to your taste.
1 tbsp. ea. olive oil and butter
2 lg. cloves of garlic, finely chopped
1 small-med. head of red cabbage, shredded thinly
1 1/2 C shredded medium cheddar cheese
1 oz. crumbled feta cheese

Preheat oven to 350 degrees. In a large skilet, heat oil and butter, and saute garlic just until fragrant. Add shredded cabbage and saute until just wilted, not soft. Stir in lots of freshly ground pepper. Spread mashed potatoes in a lightly greased baking dish. Cover with sauteed cabbage and cheese, then sprinkle feta, and top with paprika. Bake 20-25 min. until hot and cheese has melted.