This recipe had its ups and downs. I had come across a recipe, in one of my magazines, for a corn-cheese pudding. I looked forward to making it, since corn is a favorite, in the family.
I came home from work, looking forward to my corn dish and started to prepare it. Out came the corn, the cheese, the eggs ............ and I thought cauliflower. I had two half bags of frozen cauliflower, opened and waiting to be finished. Why not use cauliflower instead of corn. Gee, they both begin with C. I put the corn back into the freezer and took out the cauliflower bags. When I emptied the bag, there was less of the vegetable than I had expected. I thought and thought, what could I match cauliflower with. Hmm, I could take out the corn again or I have two zucchinis to use or there is a package of peas or and or and or. Nothing sounded right. I stood, looking into the refrigerator, deciding what kind of cheese, I wanted to use up and there it was, my vegetable, cabbage. I, also removed cottage cheese, Parmesan and goat cheese.
I have to admit, I stood there and stared at my table. Why didn't I take a picture? I started my cauliflower-cabbage recipe with the same first step as the corn recipe but that is about it, so I am not crediting Ms. Corn for this creation.
Cauliflower-Cabbage Cheese Pudding or the Three C Pudding
Ingredients:
2 tablespoons olive oil
1 large onion, chopped
2 cups frozen cauliflower, defrosted
1 cup leftover broccoli soup
1 tablespoon cornstarch
1 tablespoon sugar
1/8 teaspoon black pepper
4 ounces goat cheese
1 cup cottage cheese
3 eggs
1 teaspoon mixture of basil and chives (had some leftover from another recipe)
2 tablespoons fresh parsley, chopped
1/4 - 1/2 cup Parmesan
Method:
Preheat oven to 375 degrees. Spray a casserole with cooking oil.
Heat oil in a large skillet over medium heat. Add onion and cook for 5 minutes.
Add cabbage and cook for another 5 minutes. Mix cauliflower in.
Add soup and cornstarch and mix well.
Add sugar and black pepper with goat and cottage cheeses. Mix in eggs.
Mix in parsley, basil and chives. Mix all ingredients well.
Sprinkle Parmesan on top of casserole and bake for 35 minutes.
This turns out to be a nice combination. The top is slightly crisp and the inside is soft and creamy.
Looks great!
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