|Cabbage head||1 Small, shredded|
|Onion||1 Large, finely chopped|
|Green pepper||1 , finely chopped|
|Green onion||1⁄4 Cup (4 tbs), chopped|
|Celery ribs||2 , sliced 1/8 inch thick|
|Vegetable oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Fresh bread crumbs||1 Cup (16 tbs)|
|Cheddar cheese||1 1⁄2 Cup (24 tbs), shredded|
|Parsley||2 Tablespoon, minced|
|Black pepper||1⁄2 Teaspoon|
Heat butter and oil in large saucepan; add onions, green pepper and celery; saute 5 minutes over low heat.
Add cabbage and garlic; cook, covered over low heat for 10 minutes or until cabbage is tender; stir in cream.
Mix crumbs with 1/2 the cheese and the parsley; set aside.
Add remaining cheese to cabbage mixture; stir in salt and pepper.
Turn into 1-1/2 quart buttered, shallow casserole.
Top with crumbs-cheese mixture.
Bake at 350 degrees for 20 minutes or until crumbs are golden and crisp.