Had a lot of fun making big batches of sweet and sour cabbage soup for the Hideout's soup and bread nite tonight...with the leftover cabbage and potato, made T and I a lovely gratin...i recommend the cabbage potato combo...stewed the cabbage in some white wine, salt and pepper, onion and chix stock (for about 20 mins - fist saute it for about 5 mins in some olive oil, then add wine and stock and stew)...layered with thinly sliced potato placed in circles...topped each layer with grated parmy and poured over about a cup of 1/2 and 1/2. Topped w/more cheese baked about 40 min til crispy and bubbly. Deelishy. More on how tonight goes later...
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